1. Ingredients are prepared, shiitake mushrooms are soaked and chopped, and rape stalks are cut into small pieces. Heat the pan with cool oil, saute the mushrooms and shrimp skins, pour the rape stalks, stir fry to change the color, add the soaked mushrooms, simmer and cook until cooked
2. Stir-fry until cooked, put a spoonful of oyster sauce and half a spoonful of soy sauce before turning off the heat. Stir fry with a spoonful of Hou Zhu sauce and let cool.
3. Start to knead the dough, add sugar yeast in the water to dissolve evenly, then add the flour, first stir the flocculent with chopsticks and let it rest for 15 minutes, close the lid, start kneading the dough, and knead it until it is three-light (the surface is light, hand light, basin light)
4. While the flour is static, stir the meat evenly, add the chopped meat to the rape stalks and stir well
5. Start making buns, according to the concave photo you like, as long as you don't show the stuffing.
6. The wrapped buns are put into the steamer, covered with the lid, and left for about half an hour to ferment, depending on the temperature.
7. Turn off the heat and simmer for 3 minutes after boiling water for 15-20 minutes
8. Very soft and chubby
Tips:If the temperature is lower, it is recommended to put some warm water in the steamer to help the fermentation, and the fermentation is 1.5 to 2 times as large in the hot weather. Don't over-ferment.
