Chinese Food
Steamed bun with mushroom and pork meat + steamed bun with pickled pork meat
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I still remember that when I was a kid, my father would work overtime every 30 years. The company would give the overtime workers baozi tickets. After the extra shift, I could go to the canteen to get a few Jin of baozi back. How extravagant it was to eat meat in those days. But Dad can't get home until two or three o'clock in the morning. So I specially told mom. If I can't carry it and fall asleep, I must wake me up. Every time, I chew the steaming steamed buns brought back by my father. They are very fragrant. It's the smell of memory...
Cooking ingredients
Cooking Steps
Step1:The yeast is boiled with warm water. After three lights (face light, basin light and hand light), cover with a piece of wet gauze. When the dough is pulled open, it will be honeycom
Step2:Minced pork, mushroom and ginger. Add salt and soy sauce. Mix well. It's salty. You can touch it with chopsticks. Although it's raw meat, it's not in the way of your mouth. Otherwise, it will be wasted if it's salty or ligh
Step3:Also, chop the pickles and streaky pork and mix them with a little soy sauce. The pickles are salty, so there is no need to add any salt
Step4:Two kinds of fillings, two bowls. That's enough
Step5:In order to distinguish different stuffing of steamed buns, our family uses a small sour bean curd on the steamed buns with pickled taste. Mark it. Whatever you like
Step6:The steamed buns that can't be eaten are frozen in the refrigerator. If you want to eat them, take them out and steam them. It's easy
Cooking tips:There are skills in making delicious dishes.
