Package method of mushroom meat
Step by step
1
Dice the soaked and cleaned mushrooms, onions and ginger, and put them into a blender to break.
Step by step
2
Add vegetable oil, sesame oil, oyster sauce, soy sauce, salt, thirteen spices, cooking wine, raw flour and eggs to the minced meat, and stir evenly in one direction until thick.
Step by step
three
Add chopped shiitake mushrooms, shallots and ginger, and stir evenly in the same direction to make meat stuffing for later use.
Step by step
four
Mix flour and yeast, slowly pour in warm water, and stir with chopsticks to form a flocculent.
Step by step
five
Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and put it in a warm place to ferment to twice its size.
Step by step
six
Dip your forefinger in flour and poke a hole in the middle. The hole will not collapse or shrink. When you pull out the middle of the dough, you can see that it has become a honeycomb and it will ferment.
Step by step
seven
Knead the fermented dough evenly until the surface is smooth, knead it into long strips and divide it into batter with the same size.
Step by step
eight
Roll a small dose into a bun skin and wrap it with meat stuffing.
Step by step
nine
Put the wrapped steamed bread in a steamer covered with drawer cloth, leaving a gap in the middle, because it will become bigger when steaming and twice as big when waking up.
Step by step
10
Boil water on high fire, steam for about 15 minutes on medium fire, turn off the fire, stew for 5 minutes, and then uncover the lid.
Finished product drawing of mushroom meat packaging
Cooking skills of mushroom meat buns
skill
1, put cold water into the pot, and keep steaming on medium heat for about 15 minutes after the water boils.
2. After steaming, simmer for 5 minutes before opening the lid, and pay attention when opening the lid. Don't drop water on the lid.