I don't pay special attention to the stuffing of steamed buns. I'll use whatever ingredients I have. I'll wrap some meat granules in the leftover ingredients from the cooking at noon. The stuffing of steamed buns will come out.
Step1:Wash the dried mushroom, soak the hair, agaric, onion, lotus root, bean skin and meat, dice them respectively, and cut the ginger into small antlers.
Step2:Flour + yeast with warm wate
Step3:Knead the dough to 3 light (basin light, hand light and surface light) and cover the plastic film for room temperature fermentatio
Step4:Time to serve. Start frying stuffing. Stir fry Pixian bean paste. Pour in the prepared stuffing, stir fry and add various seasoning
Step5:Pour in the water with mushrooms. Boil over high heat and continue to cook for a few minutes. Leave the soup.
Step6:Put the filling with sauce on a plate and cover it until it's not hot and put it in the refrigerator for freezing
Step7:It's almost finished. Now the room temperature is about 50 minutes
Step8:Spread powder, knead the preparation, roll the doug
Step9:Steamed bun in 15 minute
Step10:Electric steamer is convenient for steamed bun
Step11:A bowl of rice porridge is served with a hot sauce bag. Dinner is served properly
Cooking tips:1. Don't pour out a bowl of water to wash and soak the dried mushroom. Keep the cooking stuffing. 2. The stuffing is not fixed. Except dried mushroom. Dried fungus is a common dish in my family. The rest of the choice of their favorite good diced ingredients. What to use what 3, fry well with sauce stuffing must be frozen to make a good package delicious skills.
I need to study