How to make mushroom and chicken dumpling stuffing: clean and chop the oyster mushrooms, chop the chicken breast, add green onion, minced ginger, salt, soybean oil, chicken essence seasoning, put the mushrooms into the dumpling stuffing Stir. How to make chicken and mushroom buns: Food preparation: 1 piece of chicken breast, 8 oyster mushrooms, 1 spoon of black soy sauce, 1 spoon of oil, an appropriate amount of salt, an appropriate amount of rice wine, an appropriate amount of ginger, and an appropriate amount of cooking oil. Chicken breast cut into half cubes (I used country chicken breast), oyster mushrooms hob cubes, fried lamb liver with ginger and garlic, ginger can also be squeezed ginger water. Add some oil to the pot, then add chicken breast, rice wine, ginger, stir-fry for two minutes, add oyster mushrooms, stir-fry until the water is dry, add black beans soy sauce, green onions, turn off the heat and drain. You can add salt according to your own taste.

You can also wait for the stuffing to cool and mix in the green onion segments, which will make it fresher. Let the wrapped dumplings rest for 30 minutes. You can also ferment them in the oven. You can also put a little boiling water at ambient temperature in the pot to ferment them. It's faster that way. This is just my own behavior, everyone. You can use it as a reference, or you can steam it according to your usual method. For the fermented steamed dumplings, put them in a pot and steam them for 13 minutes. Turn off the heat and simmer for three minutes. Remove from the pot and they will be white and fat. Dip it in your favorite sauce and try it quickly. The fried stuffing will be fresh, fragrant and tender. Mushroom and chicken buns: Heat oil in a pot, add onion and ginger and sauté until fragrant, add diced mushrooms, stir-fry beef and mushrooms, season with bean paste, sesame oil, fresh soy sauce, wrap in cold skin and bring to a boil.

The leavening agent makes the filling soft but not fluffy. Home version of mushroom and chicken drumsticks: Add garlic in a bowl, mix with sesame oil and water, stir-fry diced mushrooms, beef and mushrooms until the water dries up, add the sauce and stir-fry until thick, wrap it with cold skin and put it in a pot and bring to a boil. The skin is thin, the filling is rich, and it is rich in nutrients. Pork buns with mushrooms and chicken legs in sauce: stir-fry beef and mushrooms until faded, add garlic, bean paste, Pixian bean paste, diced mushrooms and seasonings. Wrap the chicken stuffing in bread and boil. It’s simple to make, delicious, delicious, and delicious. Prepare the batter, 500 grams of flour, 5 grams of yeast, 5 grams of sugar, and 1 tablespoon of vegetable oil. Prepare the stuffing, 2 pieces of chicken breast, corn, mushrooms, ginger and garlic, and 1 egg.

Add yeast to about 260 grams of warm water, stir and dissolve the white sugar, add wheat flour in batches and stir to form a floc, knead into a dough and ferment until it doubles in size. Blanch mushrooms and stir-fry lamb liver. Reserve. Cut the chicken breast in half and put it into a meat mincer, add 1 tablespoon of rice wine and white pepper, and about 80 grams of cold water, and stir to form a dumpling filling. Then beat in the raw eggs, 2 tablespoons of light soy sauce, 1 tablespoon of oil, moderate salt and vegetable oil, stir well, then add corn, diced mushrooms, ginger and garlic, stir evenly and put it in the refrigerator for about 2 hours. After the dough has risen, roll it into strips and divide it into large portions. Roll it into a dumpling wrapper with a thick middle and thin edges, and wrap it with an appropriate amount of dumpling filling. Let it rest in a pot with cold water for 15 minutes, then boil over medium heat and steam for 18 minutes, then turn off the heat and simmer for 5 minutes.