Ingredients: 300g minced pork, 300g shiitake mushrooms, half an onion, 5g ginger, 300g flour, 2g sugar, 3g yeast, 165~170ml lukewarm water

Seasoning: 1 tablespoon cooking wine, a pinch of pepper, 2 tablespoons soybean paste, 1 tablespoon sweet noodle sauce, salt to taste

Procedure:

1, Empty bowl pour moderate amount of warm water, add sugar and yeast stir well and let stand for 5 minutes, the purpose of adding sugar is to promote fermentation. Then slowly pour the yeast water into the flour, stir to form a flocculent, then knead into a smooth dough, cover with plastic wrap and place in a warm place to ferment.

I don't have a strong hand, so the dough is not smooth enough, but it doesn't affect the fermentation.

2. Wash the mushrooms and remove the stems, then blanch them in water for a few minutes and remove them from the water. Blanching can remove the odor of the mushrooms, but if you think the mushrooms are fresh enough, you can leave them out if you're worried about the loss of nutrients.

3, the ginger minced, onion cut into small dices (like large onions on the end of the big onion ha), blanched mushrooms cut into small dices, it is recommended to cut smaller, if your minced meat on the thicker side can be a little bigger.

4, hot pan cool oil, oil heat into the minced meat sauté white, put ginger, onion minced continue to sauté, out of flavor put 1 spoon cooking wine and then sauté for a minute

5, into the mushroom diced stir-fry evenly, about 3 minutes can be seasoned

6, into the soybean paste and sweet sauce stir-fry evenly, taste the salty and salty, do not feel salty on the addition of the right amount of salt, and then a little bit of pepper and mix well, and then a little bit of pepper, and then a little bit of pepper. Simmer over medium-low heat for three minutes to fully flavor the mushrooms.

Here I use the two sauces, do not like sweet noodle sauce can not add, or soy sauce seasoning can also be, but practice has proved that these two sauces to make the meat sauce is really very good, mixed with rice, mixed with noodles are a hundred times, especially in the family with children, and can not eat spicy, with the two sauces seasoning on the good.

7. Take the dough out, knead it on the counter, roll it into long strips, and divide it into small portions, about 30 grams a piece.

8: Roll out the dough into a thin wrapper with a thick center and a thin circumference.

I'm slow to roll out the dough, so I'm used to rolling it out and then wrapping it up, so that after wrapping it up, it's about the same amount of time to wake up, or else you'll be wrapping it up first and then steaming it, and the ones after that aren't yet ready to wake up.

9, take a crust, put the cooled mushroom meat sauce, wrapped up the mouth can be. The folds of the pinch is average, this technique is a matter of practice makes perfect, for me as a person who does not often make pasta wrapped into this is not bad, do you think so?

10, wrapped buns into the steamer, the buns should be spaced out, and then the second fermentation for about 15 minutes, pick up the buns feel light, open fire steam. First steam on medium-high heat, steam to medium heat steam for 15 minutes, turn off the heat and simmer for 3 minutes to take out to enjoy. It was so delicious that I ate 2 of them right out of the pot.

Cautions:

1, the flour is different water absorption is different, the flour can be used with ordinary flour, high gluten flour, the text I use high gluten flour, taste gluten some. The amount of water is usually more than half of the flour 15~20 grams.

2, about the meat sauce, the meat can be pork, can also be the front clip meat, must be a little fat to be more delicious. Don't be too fine, a little granularity is called good.

3, shiitake mushrooms can be fresh shiitake mushrooms, or dried shiitake mushrooms soaked and used, you can also add other ingredients.

4, steamed buns cold water into the pot, high heat boil and then turn to medium heat steaming 15 minutes on it, turn off the fire and simmer for 3 minutes before opening the lid, so as not to retract.