Three Fresh Stuffed Buns
1.
Prepare the required ingredients: flour, leeks, fungus, pork filling, shrimp, eggs
2.
Prepare seasoning: green onion, ginger
3.
Add sugar, baking powder, alkaline noodles, yeast and flour together with water to form a dough, and cover it for proofing
4.
Break up the eggs, fry them in a frying pan, turn off the heat immediately after forming, and use a spatula
5.
The fungus is pre-soaked and blanched in boiling water, finely chopped
6.
Just chop the shrimp
7.
Wash and drain the leeks, finely chop
8.
Chopped green onion and ginger
9.
First pour the minced ginger into the meat
10.
Then add soy sauce, salt, monosodium glutamate, cooking wine, sugar, pepper
11.
Add water and stir the meat fillings. The water should be added slowly. Add enough water to make the meat fillings delicious and tasteless.
12.
Pour in the sesame oil after dampening enough water
13.
After the meat is mixed, add the chopped green onion
14.
Put the fungus, eggs, and shrimp and stir evenly
15.
Put in the leeks at the end to prevent water from leaking out
16.
Divide the proofed noodles into equal pieces
17.
Roll into dough
18.
Take the filling and put it on the dough
19.
Use your thumb to twist the dough and wrap it in one direction. I'm left-handed, it might look a bit awkward
20.
The more folds in the bun, the better it looks
21.
Bring to a boil in advance, put the squeezed buns in, and heat it for 7 minutes.
22.
The noisy and juicy three fresh stuffed buns are delicious when eaten hot.
Tips:
1. When scrambled eggs are formed, turn off the heat immediately, and they can easily be broken with a shovel
2. Add enough water to the meat filling to have a juicy taste
3. Add sesame oil and green onion at the end to prevent the feeling of "noisy"
4. When steaming steamed buns, you should open an underwater pot for up to 7 minutes. The same is true for whole meat. The heat transfer of meat filling is faster than that of vegetable filling.
