Xianggu Minced Buns
1.
Put the fermented old fat dough into warm water to fully dilute, then pour the flour into the flour and add an appropriate amount of water to form a dough, knead until it is smooth, covered with plastic wrap, and naturally fermented in a warm place. Usually the buns are steamed the next morning when the noodles are made the night before.
2.
Pick and wash the shiitake mushrooms, blanch them in water, then control the moisture in cold water, and chop them.
3.
Chop the green onion and ginger, stir the pork stuffing with appropriate amount of soup (without water) in one direction to make the meat stuffing thick, add salt, pepper, mushroom powder, soy sauce, green onion and ginger and continue to mix well in one direction. Beans are deep-fried and cooked, then pour on the meat filling and stir evenly in one direction.
4.
Add the mushroom filling, peel the carrots, rinse and shred them, add to the meat filling and mix well.
5.
Take out the fermented dough. After the baking soda 5 is dissolved in warm water, knead it into the dough. It is important to knead evenly. The steamed buns will have yellow spots after kneading. After kneading, use a knife to cut them on both sides. The butt is not sticky, and it smells sour. Cover with plastic wrap or buckle the pot for 10 minutes.
6.
Divide the good dough evenly into several portions, roll them into cakes, wrap them with fillings, and make beautiful folds in a circle. Everyone can wrap the simplest buns.
7.
Add the right amount of water to the steamer. After all the steamed buns are made, apply a thin layer of oil on the bottom of the steamed buns and place them in the steaming tray. Leave a gap between the steamed buns. Cover the pot and steam on high heat for 20 minutes.
8.
Open the lid of the pot and remove it quickly. Don't drip water on the buns, otherwise the buns will not look good.
9.
