The practice of green pepper fungus meat buns, how to make fungus buns delicious

1. Materials. Pork belly, one piece of lean meat, two green peppers, an appropriate amount of flour, a few peppercorns, 100 grams of dried fungus, half a bowl of water, an appropriate amount of thirteen spices, an appropriate amount of chicken essence, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of sugar, an appropriate amount of cooking wine, and a small amount of sesame oil.

II. Approach 1Soak the dried fungus and chop it into grains.

2.The yeast is boiled with warm water and poured into the flour, then mixed with water and formed into a ball. Wrap it in a safety film and leave it in a warm place.

3.Rinse the meat and soak in water for 20 minutes.

4.Take a bowl, add Sichuan peppercorns, pour in warm water, and soak for 10 minutes. Shave off the skin, cut into small pieces, put in a food processor, pour in pepper water (throw away the peppercorns) and puree.

5.Cut the green pepper into small pieces and chop one by one.

6.Take an empty basin, pour in minced meat, chopped green peppers, fungus grains, add cooking wine, soy sauce, chicken essence, salt, sesame oil, sugar, and stir in one direction.

7.Adjust the meat filling, take out the good noodles, knead it again, and let it go for a while, 8Roll into long strips, knead the agent, press flattened, and roll out into a thin and slightly thick dough in the middle.

10.Put it on the steamer and after about 12 minutes.

1.The fungus is soaked in water.

2.Wash the carrots and rub them into fine strips with a tool.

3.Finely chop the soaked fungus.

4.After chopping the pork belly, add the eggs, oil, light soy sauce, oyster sauce, thirteen spices, ginger foam, chopped green onion, cooking wine, water starch, and stir well in one direction.

5.Stir in the minced meat into the carrots and chopped fungus and stir to combine.

6.Add water and yeast to the flour and form a smooth dough.

7.Ferment until twice the size.

8.After kneading the dough and exhausting it, divide it into small portions and roll out the dough.

9.Top with the filling. Nay Hall.

10.Pinch them together.

11.Knead it into the shape of a bun that Kaimu likes to wither.

12.The bottom of the raw embryo is padded with corn coats, and it is put in the steamer for two staring holes.

13.After the second awakening is completed, turn to medium heat and steam for 15 minutes after boiling the water, and then steam for 5 minutes after turning off the heat.

Ingredients. Self-raising flour.

500g Chinese cabbage.

Four leaves. Pork.

Amount. Black fungus.

Amount. Accessories. Salt. Amount.

Wine. Amount.

Oyster sauce. Amount. Sugar. Crumb.

Pepper. Crumb.

Steps. 1.Chop the cabbage, fungus, minced meat, and set aside.

2.Mix the chopped fungus and cabbage pork, add oil, salt, oyster sauce, a little cooking wine, a little sugar, and a little pepper and stir for later use.

3.Take the amount of flour to be used with 35-40 degrees warm water and form a soft and smooth dough.

4.Use a rolling pin to sprinkle some flour on the table to prevent the table from sticking, roll the dough into a skin, and control the thickness by yourself.

5.Join the trap.

6.The four corners are clenched tightly to the middle.

7.Wrapped.

8.If you have a steamer, you can directly put it on the steaming curtain of the steamer, because I don't have it at home, so put some oil under the plate to steam, and it will stick to the plate if you don't put oil.

9.Steam for about 15 minutes, and the buns will swell and become larger.

Wheat flour as the main ingredient.

250g lean meat 120g

Excipients soaked fungus.

Cabbage hearts to taste.

Coriander to taste. A pinch of sesame oil.

Light soy sauce to taste, salt to taste.

Ginger to taste. 1 garlic clove.

3 cloves of eggs. 1 pepper water.

Yeast in moderation. 3G steps.

1.Add the yeast to 130g of warm water and mix well.

2.Add yeast water in batches and stir into cotton wool.

3.Knead into a smooth dough and rise until it doubles in size.

4.Finely chop the cabbage hearts.

5.Soaked fungus minced.

6.Ginger, garlic cloves, cilantro minced.

7.Lean meat minced minced.

8.Add minced pork, fungus, cabbage heart, coriander, ginger and garlic and beat in the eggsAdd salt and light soy sauce and mix well, then add enough pepper water in stages, stir in one direction, and finally add an appropriate amount of sesame oil and mix well.

10.Knead the dough again, vent it and cut it into a suitable size.11Roll out into thin discs.

12.Add the filling.

13.Wrap the buns.

14.Leave it for about 20 minutes and then put it in a steamer to steam.

15.Out of the pot.

Ingredients: 200 grams of flour.

5 shiitake mushrooms. 20 grams of black fungus.

50 grams of minced pork.

Eggs 1 trimming, salt.

1 tablespoon green onion and 2 ginger stalks.

2 slices of cooking wine. 1 tablespoon light soy sauce, 1 tablespoon sugar.

20 g yeast 2 g water.

100 grams. The preparation of black fungus mushroom meat buns.

1.Prepare 200 grams of flour and 2 grams of yeast, and the yeast will be boiled with warm water for 2Add 100 grams of water and yeast to the flour, knead into a smooth dough and let it rise in a warm place for 3Shiitake mushrooms, black fungus pre-soaked.

4.Wash the mushrooms and black fungus, add them to the meat puree, beat the eggs, add salt, cooking wine, sugar, green onions, ginger, light soy sauce and mix well.

5.Stir in one direction.

6.The dough is ready to rise.

7.Exhaust and roll into long strips.

8.Divide into agents.

9.Roll out into a thick skin in the middle and thin on the sides.

10.Wrap with stuffing.

11.Make it into a bun.

12.Steam for 15 minutes and simmer for 3 minutes.

13.Out of the pot.

Cooking skills. Black fungus and shiitake mushrooms should be pre-soaked.

Cabbage as the main ingredient.

200g fungus 50g

Canned pork ribs. 1 box of excipient oil.

Salt to taste, chives to taste.

Appropriate amount of five-spice powder.

Appropriate amount of chicken bouillon. Step 1This is the night in advance using the old method of home noodles, and the hair is really good.

2.Add an appropriate amount of baking soda and knead it to wake up.

3.Soak the fungus in advance and wash it, and prepare the cabbage.

4.Blanch the cabbage with boiling water and add cold water.

5.Minced fungus.

6.Chop the cabbage.

7.Chop the chives and put the three together.

8.Canned pork ribs.

9.More than half of the soup was used, and the bones were removed.

10.Put the pork ribs into the vegetable filling, and use chopsticks to open them at will, so you don't need to break them too much, and it is good to have large pieces of meat.

11.Add an appropriate amount of salt, chicken essence, five-spice powder, and cooking oil and mix well.

12.Wake up well.

13.I make small noodles, roll out the skin, and wrap the buns for the exam.

Ingredients: 400g flour, 160g warm water

2g of baking powder, 400g of pork belly, a little soy sauce.

Appropriate amount of black fungus Appropriate amount of oil.

Salt to taste, chicken essence to taste.

A little secret to the ingredients.

6 bowls of water and 2 soup treasures.

Easy to make hot pot at home.

Steps to prepare the black fungus meat bun.

The practice of black fungus meat buns**11Chop the pork belly, chop the fungus, add soy sauce, ginger, salt chicken essence, sesame oil, stir together to make the meat filling, and set aside.

The practice of black fungus meat buns**22Melt the yeast in warm water, put in flour, mix into a dough, and place it in a warm place to ferment until it is twice as large. There will be a lot of honeycomb holes after the fermentation is completed, and then the dough can be discharged from the gas, and the practice of black fungus meat buns**33Roll the dough into a suitable size, roll out the crust, and spoon the filling.

The practice of black fungus meat buns**44Wrap it into buns, fold it one by one, pinch it at the end, and it's OK.

The practice of black fungus meat buns**55Follow the above method, wrap all the buns, put them in a warm place and let them rise again. Ten minutes.

The practice of black fungus meat buns**66Add water to the steamer, brush the top of the cage with oil, and arrange the buns on top. On high heat, steam for 20 minutes. Turn off the heat and simmer for another five minutes. That's it.

Ingredient 1 (a&b).

Pork puree about 220 grams.

1 handful of fungus (b) water salt.

Light soy sauce rice wine (or ginger ale).

Pepper chives.

A pinch of coriander (with celery leaves, the taste will change after the second meal) and a pinch of chicken broth mix.

Ingredient 2 (dough material).

500 grams of flour.

Water 260 grams.

20 grams of caster sugar.

Salt 2 grams. Yeast 36 grams (I only use 3 grams).

Preparation of pork fungus buns 1

Add a small amount of water to the meat puree and stir, then add the remaining A ingredient to mix and stir evenly, and the mixed meat filling can be mixed with diced fungus.

Preparation of pork fungus buns 2

Dissolve the water with yeast and mix with all the ingredients. Knead until the dough is smooth and ferment until it is twice the size of the original (a little flour is inserted into the middle of the dough with a finger stick, and the finger holes are not retracted), divide into small squeezes of equal size, and roll round.

Take the small dough and stick it with a little dry flour, flatten it, roll it out (roll it out with one hand, thick in the middle and thin around the perimeter), wrap it in the meat filling, and pinch the folds.

Brush the steamer with oil, put in the buns, cover and ferment for 15 to 25 minutes (depending on the fermentation state of the buns) The fermentation is completed, in a steamer with cold water, 15-17 minutes on medium-high heat. Turn off the heat for 5 minutes before turning it on.