How to make seaweed stuffed buns

1. Mix milk, yeast and flour evenly, knead thoroughly to form a smooth dough, round it up and cover it, and leave it in a warm place to ferment until doubled.

2. Clean the pork and roughly chop it into minced meat. Wash and chop the green onions. Wash the seaweed. Soak the mushrooms and wash them. Blanch them in boiling water for half a minute. Take them out, rinse and squeeze them out. Moisture, cut into small pieces

3. Put the pork stuffing into a basin, add minced ginger, cooking wine, soy sauce and five-spice powder, stir vigorously in one direction, add some water in the middle to make the meat smooth, stir When beating, beat out the meat filling, add water in the pool, and feel the meat is sticky. Add chopped shiitake mushrooms, seaweed and green onions into the meat filling, add oil, sesame oil and salt, mix well to form a filling

4. Knead the fermented dough thoroughly to deflate, roll into long strips, and divide into small pieces. Roll out the dough into a dough, thin on the sides and thick in the middle. Wrap it with stuffing and fold it into a round bun.

5. Fry for 10 minutes and steam over high heat for 7 minutes.

(The steaming time depends on the size of the buns)

6. When you get up in the morning, squeeze out the grain and soy milk, take the buns out of the quick-frozen bag and put them in the steamer to steam for 5 minutes.