Steamed Buns with Mushrooms, Vegetables and Pork
1.
Mix the yeast and flour, add warm water, and use chopsticks to mix into noodles
2.
Make a smooth dough by hand, sterilize the cupboard and press the button on the floor for 5 minutes and then turn it off. Put the dough in the cupboard and let it rise for 20 minutes. The dough has doubled its size. Pull out the honeycomb.
3.
After soaking the mushrooms, wash and cut finely, wash and finely chop the vegetables, mince the meat, chop the green onion, and chop the ginger.
4.
Heat the pan, add oil, add white onion and minced ginger and stir fry until fragrant
5.
Add the minced meat and stir fry, add cooking wine, oyster sauce, light soy sauce, stir fry thirteen incense, stir fragrant meat, add minced mushrooms and fry until fragrant, add minced vegetables, add salt and chicken essence, add some water or soup, stir and turn off the heat , Add the chopped green onion and stir
6.
The savory meat filling is ready
7.
The dough is fermented, knead into strips, cut into small pieces
8.
Roll out a thin wafer on the thick side in the middle
9.
According to my own practice, I packed the buns, but I was still impatient. Oil the steamer, put the steamed buns in the lid, and let it ferment for another 5 minutes. Heat the water in the steamer to start steaming.
10.
Steam for 15 minutes, turn off the heat, wait two or three minutes before opening the lid, the delicious buns are out of the oven
Tips:
When rolling the dough, you must have a thick and thin side in the middle, otherwise the soup will leak out when the meat filling is wrapped. Let the meat filling cool down before wrapping. Don't put the wrapped buns too close to ferment or stick together.
