Pork Buns with Mushrooms and Bamboo Sauce
by Qinghehe
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Dried bamboo shoots, shiitake mushrooms, soak and wash in advance. Cut dried bamboo shoots, shiitake mushrooms, and ginger into small pieces as shown.
2. Wash the pork and cut fat and thin into small pieces.
3. Heat the pan with cold oil, add the fat cubes, stir fry and spit the oil.
4. Then add the thin grains and stir fry to change the color, add the cooking wine and the ginger grains.
5. Add the bamboo shoots, the shiitake mushrooms and fry until fragrant, add water and cook for a while.
6. Add sugar, soy sauce, and salt to taste.
7. 1 spoon of sweet noodle sauce + half a spoon of yellow sauce + water and mix thoroughly.
8. Pour the prepared sauce into the pot, add some chicken essence to season it and let it cool. (It is best to freeze in the refrigerator for a while to facilitate filling)
9. Flour + yeast + 1 tablespoon of sugar + water knead smoothly and ferment for 40-50 minutes.
10. For the fermented dough, wash the corn leaves and cut into small pieces.
11. Divide the dough into small doses (any size)
12. Roll out into a round shape and wrap the filling.
13. Knead into a bun, making sure to squeeze the mouth tightly. Put the corn leaves in the steamer and put the buns for another 10 minutes.
14. The water is boiled and steamed for 15 minutes. (The time is set according to the size of the bun)
15. The finished product is out of the pot.
