Beef Buns with Mushrooms and Vegetables
by Happiness is to eat delicious
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add yeast and warm water to flour and knead into a dough.
2. Chopped shiitake mushrooms.
3. Finely chop garlic and green onions.
4. Put peanut oil in the wok, deep-fry the pepper and chili, and remove it after the taste.
5. Add shredded shiitake mushrooms, salt and pepper and stir fry, stir-fry for moisture and fry the aroma.
6. After blanching the vegetables, soak them in cold water.
7. Squeeze the moisture with gauze and chop.
8. Cut beef tendon into small pieces, add cooking wine, and blanch ginger powder to defoam.
9. Put the blanched beef tendon into a pressure cooker, add 2 spoons of soy sauce, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and press for 30 minutes.
10. Remove the beef tendon and chop.
11. Add 1 spoonful of consumable oil and stir all the fillings evenly.
12. When the noodles are finished, pull them into a small potion. Use a rolling pin or hand to flatten them directly. Put the wrapped buns in a steamer to wake up for 30 minutes.
13. Turn on the fire, boil the water and steam for 15-20 minutes.
14. The delicious steamed buns are served with mung bean and millet porridge!
