Almond mushroom, three delicacies and whole wheat steamed stuffed bun
Step 1 . Mix ordinary flour with whole wheat flour (my ratio is 3:1) and an appropriate amount of yeast powder, pour a small amount of water into it many times to make a dough with moderate hardness, and ferment it in a warm place until it is twice as large.
Step 2 . Pork stuffing is ready.
Step 3 . Wash and slice the Pleurotus eryngii, scald it in the water pot, take it out, chop it up, soak and remove the roots of agaric, wash and chop it up.
Step 4 . Cut carrots into small pieces.
Step 5 . Clean the shrimps and dice the scallions.
Step 6 . First, add soya bean sauce into the meat stuffing and stir it evenly, then add soy sauce, sesame oil, peanut oil and salt, and continue to stir it evenly in one direction.
Step 7 . Add shrimps.
Step 8 . Put the Pleurotus eryngii and agaric together, a little chopped green onion and ginger.
Step 9 . Add chopped carrots, stir well, and the three fresh stuffing is ready.
Step 10 . Knead the dough evenly, exhaust and divide it into evenly sized preparations, and roll them into round pieces.
Step 11 . Make all the steamed buns in turn and put them in the steamer to wake up for ten to fifteen minutes.
Step 12 . Steam for eight minutes after steaming in a high fire, turn off the fire, let it stand for two minutes, and then boil the pot to prevent the surface from shrinking and wrinkling.
Step 13 . Perfect!
Step 14 . Crowded, crowded, how cute it is!
Step 15 . Mix a dip you like
Step 16 . Finished product drawing!
Step 17 . Delicious and visible!
Step 18 . Smell the fragrance across the screen!
Step 19 . Finished product drawing!
Step 20 . Finished product drawing!
Step 21 . Finished product drawing!
Step 22 . Finished product drawing!
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