Steamed bun with mushroom, egg and fennel stuffing
Because the whole family loved pasta and stuffing, I kept changing the stuffing for them to taste even though it was a little troublesome to cook this kind of rice. The stuffing with Pleurotus eryngii is very good. With fennel and eggs, steamed buns have balanced nutrition, rich taste and great taste.1. Oil the Pleurotus eryngii before stuffing. Firstly, the water in the Pleurotus eryngii can be decocted to avoid the stuffing coming out of the soup. Secondly, the nutritional components of Pleurotus eryngii can be fully volatilized.2. After the steamed bun is put into the pot, reduce the heat first, and then turn to high fire after the pot is opened.3. This steamed bun is easy to cook and should not be steamed for too long. The steaming time is based on the cooked steamed buns.
Step 1 . Wake up with wheat flour, yeast powder and dough.
Step 2 . Wash the Pleurotus eryngii thoroughly.
Step 3 . Chop up the Pleurotus eryngii.
Step 4 . Scrambled eggs. Stir fry some.
Step 5 . Heat up the oil pot, put the Pleurotus eryngii into the pot, oil it, and then put it out to cool.
Step 6 . Put Pleurotus eryngii with chopped fennel.
Step 7 . Add eggs, salt, monosodium glutamate, soy sauce, onions, ginger, sesame oil and stir well to make steamed bun stuffing.
Step 8 . Make the wake-up noodles into a flour agent with uniform size, and roll them into a round shape to make steamed foreskin.
Step 9 . Add stuffing in the middle of the dough.
Step 10 . Hold it a little. Squeeze tightly around the dough and wrap the steamed bun.
Step 11 . Add water to the steamer, and steam the steamer with cold water.
Step 12 . Steam and enjoy.
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