Steamed pork bun with mushroom sauce-You Are Foodie

By Mike
61

Steamed pork bun with mushroom sauce

When I meet something I like to eat outside, I always like to go home and study how to make it. This soy sauce meat bag is one of the research objects. Today, I have time to search the practice of searching soy sauce meat bag on the Internet. After learning from the prescriptions of several masters, this soy sauce meat bag was born today. It is in line with my family's taste and has been highly praised. The aunt next door came to learn from the experience after eating it. Hehe, it seems that she has done it successfully!

Main Ingredients

White sugar 1 small spoon
yeast 3g
water 150g
flour 300g

Auxiliary Ingredients

Scallion powder appropriate amount
Octagonal shape 1 piece
Shuidian powder appropriate amount
Raw smoke appropriate amount
soybean paste appropriate amount
Douban sauce appropriate amount
ginger appropriate amount
White sugar appropriate amount
Cooking wine appropriate amount
pork A moderate amount of
mushrooms A moderate amount of

1. you can taste the meat filling when you are seasoning at home. Because two kinds of sauces are added, there is no need to add salt. The bean paste is the kind of paste, not the kind with bean paste. If it is the kind with bean paste, it should be chopped in advance and then added!2. because the pork is 3 fat and 7 thin, there will be a lot of fat when stir frying. You can pour out the oil, so it won't be greasy!3. add wet starch to thicken, so it can be wrapped better!4. after the steamed buns are steamed and the fire is turned off, cover them for 3-5 minutes before removing the cover

Step 1 . Wash the shiitake mushrooms and cut them into small cubes

Step 2 . After heating the waterproof pot, pour it in and blanch it in water for about 1-2 minutes!

Step 3 . After cooking the shiitake mushrooms, drain them out and then squeeze the water dry with your hands. Cut the pork into small cubes as well

Step 4 . Add a small amount of oil to the pot and heat it up. Then add star anise, chopped ginger and scallions, and stir fry until fragrant

Step 5 . Then pour in diced pork and stir fry until smooth

Step 6 . After coloring, pour in 1 tablespoon of cooking wine

Step 7 . After the cooking wine is dried, add Douban sauce and soybean paste

Step 8 . Then pour in the diced shiitake mushrooms and stir fry them together

Step 9 . At this point, the fat will fry out a lot of oil, so you can pour out the oil from the pot

Step 10 . Add an appropriate amount of soy sauce and season with 1 teaspoon of white sugar

Step 11 . Finally, pour in the wet starch and thicken it, then turn off the heat

Step 12 . This way, the minced meat sauce is ready. Let it cool and set aside for later use

Step 13 . Put yeast and sugar into water to melt, then pour into flour

Step 14 . Knead into smooth dough

Step 15 . Cover with plastic wrap and let it ferment in a warm place until it reaches 2-3 times its size

Step 16 . Knead the dough evenly, let out the air, and divide it into even small portions to knead into small balls!

Step 17 . Roll each piece into a thick dough with thin edges in the middle

Step 18 . Fill with meat filling

Step 19 . Twist out the pattern and make everything this way

Step 20 . Put cold water in the pot, brush a layer of oil on the steamer, then put the green clay on top, cover it with a lid and let it stand for 20 minutes. Then turn on medium heat and steam for 17 minutes!

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