Pork Buns with Mushroom Sauce

Name: Pork Buns with Mushroom Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 280g milk; 5g yeast; 10g Sugar; 500g pork; 1 tablespoon Sweet noodle sauce; 1 tablespoon Very Fresh Soy Sauce; 0.5 tablespoon Soy sauce; Some salt; Some pepper; Some Five spice powder; Some oil; Some Chopped green onions; Some Grated ginger

by Flying swallows

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

When my son comes back every weekend, he always thinks about making something he likes. He said hello before he came back. He said he wanted to eat meat buns with soy sauce. I would not let him buy the meat buns sold outside, and he would never buy them. , I can do what I can do, you say, I will satisfy you, my sister also joins in the fun and said that she also likes to eat meat buns, steamed meat buns with sauce is no problem, thank you that your mother is also a northerner, even if you do less I used to watch it when I was at home.

This season, using shiitake mushrooms to make meat buns, the taste is super delicious. I used fresh shiitake mushrooms. If you use dried shiitake mushrooms to taste even more delicious, add some dried tofu, the taste is not to mention, it is delicious! "

Pork Buns with Mushroom Sauce

1. Prepare all kinds of raw materials, let the meat seller remove the skin of the pork, wash the ginger, peel and chop, and remove the old skin of green onions, wash and chop.

2. Use 280 grams of milk, 10 grams of white sugar, 5 grams of yeast to make 500 grams of all-purpose flour into a slightly softer dough, put it in a container, cover with plastic wrap, and ferment to 2 times its size in a warm place, and knead it with dough, bread machine, cook machine, etc. , I use a bread machine and noodles.

3. Wash and chop shiitake mushrooms, dry clean and cut into small pieces, wash and cut pork into cubes, fat and thin.

4. Put a proper amount of oil in the wok, not too much, add the aniseed and fry it until fragrant and remove it.

5. Add the diced fat and stir-fry to get the fat.

6. Add the diced lean meat and stir-fry on medium heat until the lean meat is white.

7. Add minced ginger and sauté until fragrant.

8. Add 1 tablespoon of sweet noodle sauce, 1 tablespoon of very fresh soy sauce, and 0.5 tablespoon of braised soy sauce and stir to taste.

9. Add the shredded shiitake mushrooms and fragrant dry and stir-fry evenly. The shiitake mushrooms will be watery during the frying process. Cook for 5 minutes on medium and low heat. During the process, stir fry several times. .

10. After turning off the heat, add chopped green onions and stir-fry, and let the fillings cool before use.

11. The fermented dough is evenly kneaded and degassed into a dough of the same size, and then rounded.

12. Take a noodle and roll it into a bun wrapper and put it in the cold sauced meat filling.

13. Make a bun if you don't pinch the pleats well, so you need to practice more.

14. After wrapping, put it in a steaming pan lined with greased paper, separate it, and put it in a steaming oven to choose a constant temperature for fermentation at 40 degrees for 15 minutes.

15. There is no need to take out the fermented sauced meat buns. The Midea steamer chooses to steam it at 100 degrees for 14 minutes.

16. After the steaming oven program is completed, simmer for 5 minutes before opening the door of the steaming oven to avoid retraction. Take out the sauced meat buns and enjoy them when they are not too hot.

17. Finished picture.

18. Finished picture.

Tips:
1. The water absorption rate of flour is different, the air humidity in each place is different, and the amount of water used is different. What I have given is that I use the appropriate ratio.
2. If there is no steaming oven, use a steamer to steam. If cold water is turned on, turn to medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid to avoid shrinkage.