Method for making steamed stuffed bun with fresh mushroom meat

Simple and easy to use, more detailed steamed stuffed bun method. It doesn't taste like carrots. If you don't like carrots at home, you can consider doing so.

Package method of mushroom meat

Step by step

1

Melt the yeast in a small bowl of warm water, mix it into the dough, and cover it for fermentation. The fermentation time depends on the temperature, which will be about twice as long. At this time, the stuffing can be prepared.

Step by step

2

Wash the vegetables, chop them up and put them into the pork stuffing.

Step by step

three

1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons braised sauce, half a tablespoon white sugar and half a tablespoon salt, stir well, then add a handful of shrimp skin, stir well, and the meat stuffing is more sticky than porcelain in one direction.

Step by step

four

Knead the awakened dough and exhaust until the surface is slightly wet. Then roll it flat in sections and sprinkle with flour to prevent adhesion.

Step by step

five

Wrap the stuffing, brush the bottom of the pot with oil (to prevent sticking), and then put the steamed stuffed bun in the pot to wake up for about 20 minutes. The cold weather needs to be extended.

Step by step

six

Steamed buns can be steamed if they are fat and round. Boil the pot with cold water, wait for the water to boil for 20 minutes, turn off the fire, and simmer for another three minutes.

Finished product drawing of mushroom meat packaging

Cooking skills of mushroom meat buns

skill

1, just soft dough must wake up for the first time.

2. It is best to use steaming cloth when steaming.

It is best to wear disposable gloves by hand when mixing stuffing.

4. The water that dissolves the yeast must not be too hot, which will burn the yeast to death, and the hand feels just warm.