Steamed Buns with Deer Antler and Mushroom Sauce
1.
Wash the deer antler mushrooms twice with cold water, and then soak them in cold water for several hours until they become completely soft.
2.
Soak soft deer antler mushrooms, check the roots carefully, cut off the muddy roots, and wash them again and again, use a fence to remove the soaked mushrooms, and the sediment will settle on the bottom. This step must be done carefully. .
3.
Use a food processor to "pivot" and beat to make the deer antler mushrooms become granular. Don't beat them too much, otherwise they will taste no taste.
4.
Braised pork belly in advance and let cool.
5.
Cut into pieces of dried soy bean-sized diced meat.
6.
Mince the green onions.
7.
Put the meat and green onions in a basin, pour some soy sauce, light soy sauce, small yellow ginger paste, and salt, and mix well.
8.
Add minced antler mushrooms and mix together. If the stuffing is too dry, add an appropriate amount of cold water and mix together so that the steamed buns will not be too dry.
9.
Knead the dough in advance and ferment to 2 times.
10.
Put the dough on the chopping board, knead it slightly, knead a long strip, cut into a uniform size, and roll it into a round crust with a thicker middle and a thinner edge.
11.
Take an appropriate amount of filling and place it on the round crust.
12.
Make round buns or wheat ear buns according to your own method.
13.
Put enough water in the steamer, spread the cloth on the steamer, put the buns on the cloth, leaving room for expansion between each other; cover the steamer for about 20 minutes.
14.
When the steamed buns are rounder and 1.5 times larger than before, they are steamed on high heat, steamed for 15 minutes and simmered for 3 minutes.
15.
Steamed buns with deer antler mushroom sauce, thin skin and full filling, delicious and soft!
Tips:
1. The umbrella on the top of the velvet mushroom is fragile, don't waste it, it can expand a lot after soaking; but there will be some soil at the root, if it is not cleaned, it will seriously affect the taste. The roots are cleaned carefully; after soaking, they are cleaned several times, and the dust can be removed by picking a small amount with a fence several times;
2. The deer antler mushroom looks dry, but the taste is crisp and tender. After soaking in cold water, chop it directly and use it without blanching;
3. Production of braised pork: Cut pork belly with skin or front and rear buttocks into large pieces, add star anise, pepper, soy sauce, salt, green onion, ginger and other homemade seasonings to stew until chopsticks can be easily pierced through, and use after cooling.
