Jiaodong Big Buns
1.
Pick and wash the moss, blanch it in boiling water, remove it and let it cool thoroughly, dry it, and chop it.
2.
Dice pork, mix well with ginger, soy sauce, cooking wine, sesame oil, marinate for 15 minutes, soak the black fungus in cold water in advance until soft
3.
Boil the vermicelli with boiling water before eating, rinse, drain, chop, boil the vermicelli with hot water to soften, cool, drain, and chop
4.
Soak the dried shrimps in warm water until they are soft, remove them, and use special kitchen paper to absorb the moisture of dried shrimps, then put them in a hot vegetable oil pot and saute them, then take them out
5.
Mix the above ingredients, add chopped green onions, add peanut oil, salt, soy sauce and monosodium glutamate, mix well
6.
Dilute the yeast with warm water, add flour and stir to make a wet dough, then knead it into a smooth dough, cover it with a damp cloth
7.
When the dough is fermented and fluffy to twice its size, take it out and knead it evenly, and divide it into equal-sized dough
8.
Roll out the skin and stuffing
9.
Cover the wrapped buns with a damp cloth, and continue to hair until the dough is fluffy and light
10.
Both cold and hot water can be used in the pot, boil on high heat, turn off the heat 15 minutes after SAIC, steam for 5 minutes, and boil the pot
