2. Pleurotus eryngii 1, 5g of yeast, 50g of flour, 2 tablespoons of oyster sauce, 4 tablespoons of sugar, a quarter of onion, 15 of auricularia auricula, 2 tablespoons of sweet potato starch, 1 tablespoon of soy sauce, 500g of flour, and 1 bag of yeast powder is only 5g, 2 tablespoons of sugar. Then seal the plastic wrap and wake it up for about an hour, prepare the stuffing, soak Pleurotus eryngii, onion and auricularia for later use, take the pot to burn oil, fry all the ingredients in the pot until cooked, add 2 spoons of oyster sauce, 1 spoon of soy sauce, 2 spoons of sugar and salt, and finally put them in. Because oyster sauce is salty, you can taste the salt according to your own taste after frying, fry it and let it cool for later use. Group, roll skin, and start making buns. Every time steamed buns are wrapped by my mother. This is the first time I have done it myself. The folds of steamed stuffed buns are not very nice. My steamed stuffed bun is about twice the thickness of normal dumpling skin, 1.5 times the size of dumpling skin. Don't worry after wrapping, sober up for about 20 minutes, and then steam in the pot for 12 minutes. I am water.
3, Pleurotus eryngii pork buns. 1 Pleurotus eryngii, 500g pork belly, 800g flour, 1 carrot, 15g auricularia auricula, 1 egg and 5g yeast powder. Put 800g flour into a clean container, add a spoonful of white sugar to the flour to help fermentation, and add 5g yeast powder to the flour. Ferment in a warm place, wash Pleurotus eryngii and cut into pieces, wash carrot, peel and cut into pieces, soak dried auricularia in water and cut into pieces, dice onion and ginger, peel and chop pork belly into meat stuffing, put the meat stuffing into a clean container, add an egg, then stir in one direction with chopsticks until the meat stuffing is firm, and put the chopped Pleurotus eryngii, carrot and auricularia into the meat stuffing. Add 6 tablespoons of salt, 1 tablespoon of oil consumption, 1 tablespoon of white pepper and 2 tablespoons of cooked peanut oil, and mix well for later use. When the dough is fermented to twice its original size, it can be kneaded. Knead the dough repeatedly until it is smooth, knead it into strips with uniform thickness, and then divide it into small pieces with uniform size. Knead each piece again until the surface is smooth, and roll the dough into cakes with thick middle and thin sides. The fire can be turned off in 20 minutes after it boils. Don't lift the lid after turning off the fire, let the steamed bread steam for 5 minutes before cooking.