Pork Buns with Pleurotus Eryngii Sauce
1.
First prepare all the ingredients.
2.
After washing the eryngii mushrooms, tear them into shreds by hand and then chop them. Pick and wash the leeks and chop them.
3.
Wash the pork belly and cut it into small cubes with a knife, and chop the green onion and ginger.
4.
After the pot is heated, pour peanut oil and heat, saute the scallion and ginger first, and then add the pork belly.
5.
After the high heat quickly stir-fry evenly, pour the sweet noodle sauce.
6.
Slowly fry the sweet noodle sauce into red oil on low heat.
7.
Add diced eryngii mushrooms.
8.
Add five-spice powder to taste.
9.
Finally, add chicken essence to increase the taste.
10.
Stir the high heat quickly and evenly, then turn off the heat.
11.
When the fried fillings let cool completely, add the leeks.
12.
Mix all the ingredients and stir well.
13.
Add yeast to the wheat core flour, mix it with warm water to form a dough, and proof until the dough is honeycomb-shaped.
14.
After exhausting and kneading, cut into the same size agent, and roll into a round dough.
15.
Put the right amount of stuffing on the dough and wrap it in the shape you like.
16.
Put the wrapped buns on the steamer.
17.
The steamer starts the proofing mode. When the proofing is 1.5 times the original size, start the pure steaming mode. Steam at 100 degrees for 15 minutes and simmer for 3 minutes to power off.
Tips:
When mixing the leeks, wait until the fried meat is completely cooled before adding the leeks. Putting it early will change the taste of the leeks and affect the taste...
