Pork Buns with Chives and Fungus
1.
Mix the dough with chopsticks, knead it for a while, and it will form a ball
2.
Cover with a damp towel and leave it to warm for 1.5 hours to 2 times the size
3.
Cut the fungus and leeks into fine pieces, mix with other auxiliary materials
4.
The fermented dough is repeatedly kneaded and pressed for at least 20 minutes to become a smooth dough
5.
Divide the dough into 20 doses (about 20 grams each)
6.
Then roll out one by one into pieces the size of dumpling skins with a thick middle and thin edges. The dough should be sprinkled with flour to prevent stickiness.
7.
The minced meat is about 27g*20 servings, wrapped in the dough, and kneaded into a favorite style. I will knead it into a traditional bun.
8.
Put warm water in the pot, put the raw embryos in for 15 minutes, then steam for 15 minutes on medium heat, turn off the heat and simmer for 3 minutes and open the lid.
9.
Put a large spoonful of oil in a non-stick pan, put it into the embryo after the oil is hot, cover it, and fry for 5-7 minutes on medium and low heat
10.
Pour a bowl of cornmeal water into the pot, just hear the "chap" sound, cover and simmer for 7 minutes until the water is completely evaporated
11.
An ice pattern will appear on the bottom. Hold the bun with a plate, press it firmly, and quickly turn the pot over. The bun and the ice pattern will be buckled upside down on the plate.
Tips:
1. Sprinkle more flour in the middle when rolling the dough, otherwise it will stick easily;
2. Cover the finished buns with plastic wrap to prevent them from becoming too dry and hard;
3. If you don't steam it right away, you can keep it in the cold, warm water for half an hour before steaming;
4. After the filling is done, you can taste it, don't swallow it and remember to rinse your mouth;
4. If you like the crispy taste, you can also put horseshoe crumbles.
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