Chinese Food
Meat and vegetable bun
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Cooking ingredients
Cooking Steps
Step1:Cut the bracts into large pieces and blanch them, then cool them a little and cut them into pieces.
Step2:The mushroom and fungus are chopped.
Step3:Peel the scallion and ginger. Wash and chop. PS tips - Chop green onions and ginger together to keep your eyes warm.
Step4:Mix the chopped bracts, mushrooms, agaric, pork stuffing, onion, ginger, proper salt and dumpling material together for standby. I chose a little fat streaky pork, so I didn't put sesame oil. If I like to eat lean meat, I can put sesame oil when I mix it.
Step5:This is fermented flour. Knead the long strips and cut them into small dosage forms.
Step6:It's like rolling out dumpling skin. It's better to roll out a round skin with a relatively thin edge. I like to eat thin skinned steamed buns. So, skin to skin.
Step7:The steamed buns are shaped. Wash your hands. Use a large steamer to add water and light a fire. Boil the water and put it into the wrapped bun.
Step8:1516 minutes. Delicious steamed buns are out of the pot
Cooking tips:1. Mushrooms and agaric must be dried and soaked. 2. It can be a little harder when mixing noodles. In this way, the skin of steamed buns is easy to make noise and eat well. If it's two layers of steaming, after placing the first layer of steamed buns, make sure to cover them for a while, and then put the top layer. Otherwise, the first layer of steamed buns will die. There are skills in making delicious dishes.
