"Black fungus pork steamed bun filling tastes different"

Category: Steamed stuffed bun

"Black fungus pork steamed bun filling tastes different"

Efficacy:

"As breakfast, pork steamed bun is one of the most common breakfast, eat more will produce greasy, then if the pork filling is more popular, let Xiaobian introduce black fungus pork steamed bun filling, adding black fungus can make pork taste more tender, the taste will be different, let's see how black fungus pork steamed bun filling.

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Preparing food ingredients
Preparing seasonings
Tips:

Finally, it can be dipped in northern dipping sauce, which is more fragrant. If not, it can be dipped in chili sauce and vinegar together, which is also good.

STEPS: Procedures for filling black fungus pork steamed bun
  • 1. Put flour and baking powder in the container, pour water and stir with chopsticks. When you see the flour become flocculent, you begin to knead it with your hands, knead it into a smooth dough and put it aside for fermentation.

    1. Put flour and baking powder in the container, pour water and stir with chopsticks. When you see the flour become flocculent, you begin to knead it with your hands, knead it into a smooth dough and put it aside for fermentation.

  • 2. Rinse the pork under the tap, drain the water and chop the pork paste with a knife into a large bowl, then add salt, onion, ginger, garlic, old smoke and eggs, stir vigorously with chopsticks until even.

    2. Rinse the pork under the tap, drain the water and chop the pork paste with a knife into a large bowl, then add salt, onion, ginger, garlic, old smoke and eggs, stir vigorously with chopsticks until even.

  • 3. Put black fungus in the bowl and soak it in water. After soaking, pull out the water and cut it into pieces with a knife. Wash and cut the onion into pieces. Mix it in a big bowl with pigskin jelly, and the filling will be ready.

    3. Put black fungus in the bowl and soak it in water. After soaking, pull out the water and cut it into pieces with a knife. Wash and cut the onion into pieces. Mix it in a big bowl with pigskin jelly, and the filling will be ready.

  • 4. Seeing that the area of dough is more than twice that of the original dough, it means that it has been fermented. Take out a number of small agents and knead them into small dough by hand. Roll the dough with a rolling pin and make the dough. The thickness is about 0.3 mm.

    4. Seeing that the area of dough is more than twice that of the original dough, it means that it has been fermented. Take out a number of small agents and knead them into small dough by hand. Roll the dough with a rolling pin and make the dough. The thickness is about 0.3 mm.

  • 5. Take a piece of dough and put it in the palm of your hand. Put a little pork filling in the center of the dough and tighten it to make a bun. You can make all the dough.

    5. Take a piece of dough and put it in the palm of your hand. Put a little pork filling in the center of the dough and tighten it to make a bun. You can make all the dough.

  • 6. Pour clear water into the pot, turn to medium fire and burn slowly. When gas comes out, put it in the steaming drawer. Put the prepared steamed buns on the pot, turn to high fire for steaming. After about 15 minutes, you can eat out of the cage.

    6. Pour clear water into the pot, turn to medium fire and burn slowly. When gas comes out, put it in the steaming drawer. Put the prepared steamed buns on the pot, turn to high fire for steaming. After about 15 minutes, you can eat out of the cage.

Here is another SECRET: Change 365

There are many kinds of fillings in the bun, such as "Mushroom Fresh Meat Steamed bun", "Cabbage Steamed bun", "Pork and Onion Dumpling Pack", and so on, each of which is very delicious. [Cooking Network]

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