Ingredients

flour

500g

fermented glutinous rice

200g

yeast

1.5g

ingredients

chopped meat

250g

fragrant mushroom

200g

scallion

a stick

Barbecued pork sauce

3 tablespoons

dark soy sauce

1 tablespoon

fermented glutinous rice

2 tablespoons

salt

of appropriate amount

corn oil

of appropriate amount

step

1. Add barbecued pork sauce to the meat stuffing, stir the meat stuffing, and then add water several times to make the meat smooth and tender.

2. Cut the mushrooms into dices, then add various seasonings in the auxiliary materials, stir well, and finally add a proper amount of corn oil to lock the water.

3. Marinate in the refrigerator for 2-3 hours.

4. Flour, add 200g of fermented grains and yeast, mix with appropriate amount of water to form a flocculent shape, knead into dough with smooth surface, the dough should be slightly softer, cover with plastic wrap and ferment.

5. The dough is expanded to twice the original volume, and the fermentation is successful when it is not retracted by hand.

6. Exhaust and knead until the surface is smooth

7. Divide into 50g doses.

8. Roll into cakes with thick middle and thin sides respectively.

9. Add the marinated meat stuffing, knead the edges into pleats and close them together, and it becomes a steamed stuffed bun.

10. Put a wet cloth on it, ferment twice, and wake up 10 minute.

1 1. Put the pot on, seal the lid with a wet towel, steam for 20 minutes, turn off the fire, stew for 5 minutes, then open the lid and take out the steamed buns.

Tips

1. The meat stuffing needs to be marinated to make it more tasty.

2. The steamed stuffed bun noodles should be softer.

3. After the steamed buns are wrapped, they must be fermented twice, so that the steamed buns are soft.

4. Steaming steamed buns on the pot, the pot cover must be sealed, and you can't run out of gas, otherwise you won't be able to steam the bulging big bag.