【lu Cuisine】shandong Bun

【lu Cuisine】shandong Bun

1. Put flour in the basin.

2. Put the yeast powder in a basin and dissolve it with warm water.

3. Pour the dissolved yeast powder into the flour, then add a small amount of sugar and warm water.

4. Knead the dough into a moderately hard dough and leave it in a warm place to ferment.

5. Soak the fungus in warm water.

6. Chop the pork into minced meat.

7. Cut the green onion and ginger into minced pieces.

8. Put the pot on the fire and add the minced meat.

9. Stir the minced meat to get a little oily.

10. Then add green onions and ginger.

11. Stir fry for a while, fry the aroma.

12. Pour soy sauce to color.

13. Pour in the soybean paste and stir well.

14. Put it out and let it cool for later use.

15. Soak the vermicelli in water to soften.

16. Wash the cabbage.

17. Wash the bean sprouts.

18. Cut the fungus and cabbage into small cubes, and cut the bean sprouts and vermicelli into about one centimeter.

19. Put the salt in the basin and mix well.

20. When the water comes out, add the vermicelli and mix well.

21. Put the five-spice powder and MSG and mix well.

22. Add the fried minced meat.

23. Stir well.

24. Poke a hole in the face with your hand. If the hole does not retract, the face is ready.

25. Put baking powder on the panel.

26. Knead the baking powder into the dough thoroughly.

27. Cut the noodles into small doses.

28. Sprinkle with flour and press into small doses.

29. Roll out the dough into a thinner skin on both sides and a little thicker in the middle.

30. Pack a lot of stuffing.

31. Collect from the periphery so that the filling can't come out.

32. Pinch the side to make the pattern.

33. The steamed stuffed buns are wrapped up, let's go on for twenty minutes.

34. Pour water into the steamer and put the steamed buns.

35. Bring water to a boil and steam for 20 minutes on high heat.

Tips:

1. Fans should not be soaked for a long time, just a little softer and a little bit better.

2. If you like dried tea or bean sprouts, you can also cut them into cubes and put them inside.

3. Put the fungus, cabbage, and bean sprouts together, add salt and mix well. When the water comes out, add the vermicelli to absorb water.

4. Put the baking powder into the dough and knead it evenly. Do not put water in and then put it in the noodles, as this will affect the fermentation of the noodles.

5. When sautéing the meat, do not add salt.