Delicious Bun
1.
The pork is the previously stirred pork stuffing. It is stored in the freezer in the refrigerator, so it is cut into long strips and placed in the pot while it is miniaturized, plus chopped green onion, ginger, white pepper, soy sauce, oyster sauce and Stir the five-spice powder evenly.
2.
Wash the vegetables you need, mince the cabbage, dice carrots, and dice pleurotus eryngii. Here, the cabbage needs to be rubbed with hands to get more water, pour it out, and mince the coriander.
3.
Put the vermicelli in the pot and cook until soft. Turn off the heat and soak for later use. Rinse the shrimp skins with clean water.
4.
The tofu bubble is cut into small pieces. The first function of the tofu bubble is to enhance the flavor and increase the taste. The most important role is to absorb water. Like cabbage and carrots, it is easy to have water. Up.
5.
Beat the eggs and fry them into a frying pan, then cut into small strips, chop the vermicelli, put the vegetables together with these, add appropriate amount of salt and oil and mix well.
6.
Put the meat stuffing together with the vegetables, and finally add the shrimp skin bun stuffing to make the adjustment. Is it red, white, and green? It will make you appetite.
7.
Knead the dough with flour, yeast and water to form a three-gloss dough. Cover the lid and leave it in a warm place. Wait until honeycombs appear inside, and the volume is 2.5 times the original size. Divide it into medium-sized noodles and roll them out. Into a disc shape.
8.
Put an appropriate amount of filling in the middle of a disc and wrap it. Round or long strips are fine, as long as you like.
9.
Don't steam it in the pot immediately after wrapping it. Be sure to wake up until it is white and fat. It feels lighter when you gently pick it up with your hands. Generally, it takes about 20 minutes to cover with a clean cloth. Add enough water to the steam. Put the steamed buns on the basket, ignite the steam, wait for SAIC to start timing, usually about 15 minutes before you can taste it.
Tips:
1. In the processing of cabbage, the water in the cabbage must be removed, otherwise the cabbage will not taste fresh and will not taste good.
2. The saltiness of the shrimp skin directly affects the amount of salt. My shrimp skin is unsalted shrimp skin, so the amount of salt is normal. If it is salty shrimp skin, pay attention to reducing the salt.
3. Don't steam the buns immediately after the buns are wrapped. Be sure to wake them up for a while, and the steamed buns will be white and fat.
4. The steaming time of steamed buns must be started after SAIC. The length of time is firstly affected by the stuffing of buns. If there is more meat, the time needs to be increased. Otherwise, the time can be reduced. Some, the older will take longer.
