Hello everyone! Today, let's talk about a common breakfast staple in our lives: buns. Buns can be said to be one of the staple foods we must have for breakfast, as a southerner, I didn't make buns and steamed buns before, but since my children went to school, I started learning from scratch, just to give my children a cleaner and healthier breakfast.
The most eaten bun before is the sprout meat bun, which is also the most sold meat bun in our place. Some time ago, I also tasted a mushroom meat bun sold by a company, how to say, I always feel that the taste is strange, it is not as good as the sprout meat bun! Just didn't know what to eat for breakfast, asked my son what he wanted to eat? He said he was going to eat meat buns and shiitake mushrooms, and asked me if I would do it? I think I did it last year, but I think the filling is average, and since I want to do it, then learn how others adjust the filling. After online inquiry about the practice of sauce meat buns, compared several squares, find out the mushroom sauce meat filling that suits the taste of my family's two treasures, the buns made are really delicious, the circle of friends is sunburned, and the circle of friends have left messages to be practiced.
Today I will share with you the home-cooked method of this mushroom sauce meat bun, from noodles to fried filling, detailed process sharing, salty and sweet, suitable for all ages, like friends can try.
I make this bun with not much material, the main ingredients are shiitake mushrooms and front sandwich meat, considering that for the child to eat, did not add too many condiments, mainly used soybean sauce and sweet noodle sauce to flavor, the taste is surprisingly fragrant, superb! So when the circle friends say that they want to do it, they will sort it out non-stop and share it with everyone, hoping to give you a little reference for those who love to make food. Now I will share the specific method of making noodles and filling to everyone, please read the process and careful part!
Ingredients: 300 grams of minced meat, 300 grams of shiitake mushrooms, 1/2 onion, 5 grams of ginger, 300g of flour, 2g of sugar, 3 grams of yeast, 165~170ml of warm water
Seasoning: 1 tbsp cooking wine, a pinch of pepper, 2 tbsp soybean paste, 1 tbsp sweet noodle sauce, salt to taste
1: Pour an appropriate amount of warm water in an empty bowl, add sugar and yeast and stir well and let stand for 5 minutes, the purpose of adding sugar is to promote fermentation. Then slowly pour the prepared yeast water into the flour, stir into a flocculent shape, knead into a smooth dough, cover with plastic wrap and leave it in a warm place to ferment until it is twice as large.
I don't have a strong hand, so the dough is not smooth enough, and it does not affect the fermentation.
2: Wash and remove the mushrooms, blanch them in water for a few minutes and remove the water. Blanching water can remove the odor of shiitake mushrooms, if you think that the shiitake mushrooms you bought are fresh enough, you can not blanch water for fear of nutrient loss. Personally, I think blanching water can kill bacteria and remove odors.
3, the ginger minced, onion into small cubes (like the minced green onion onion to enlarge the onion Ha), blanched shiitake mushrooms diced, it is recommended to cut into small points, if your minced meat is coarse, you can be a little larger.
4: Heat the pan with cold oil, put the minced meat into the oil and sauté to turn white, add the minced ginger, the minced onion continues to stir-fry, put 1 spoonful of cooking wine out of the aroma and sauté for another minute.
5: Stir-fry the diced shiitake mushrooms and season for about 3 minutes.
6, put in the soybean sauce and sweet sauce stir-fry evenly, taste salty, feel not salty, add the right amount of salt, then put a little pepper and mix well, simmer for three minutes on medium-low heat, let the mushrooms fully flavor.
Here I use two kinds of sauce, do not like sweet noodle sauce can not add, or soy sauce seasoning can also be, but practice has proved that these two sauces made of meat sauce is really delicious, mixed rice, mixed noodles are versatile, especially there are children at home, and can not eat spicy, with these two sauce seasoning is good.
7: Take out the dough, put it on the board and knead the exhaust, rub the long strips, divide into small dough, about 30 grams.
8: Roll out the dough into a thick bun skin around the middle.
I roll the dough slowly, so I am used to rolling it out and then wrapping it, so that the waking time after wrapping is almost the same, otherwise it will be steamed first, and the back is not awake yet.
9: Take a dough crust, put in the cool mushroom meat sauce, wrap it and put it away. The pleats are generally pinched, this technique is a matter of practice, and it is not bad for me, who does not often make pasta, to wrap it up like this, what do you think?
10, wrap the bun into the steamer, there should be a gap between the buns, and then ferment for about 15 minutes, pick up the bun and feel light, just open the fire to steam. Steam over medium heat, then turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 3 minutes to take out and enjoy. Delicious and delicious, even eat 2 out of the pot.
1, the flour is different, the water absorption is also different, the flour can use ordinary flour, high gluten flour, the text I used the high gluten flour, the taste is somewhat gluten. The amount of water is usually more than 15 to 20 grams of flour, and do not add water at one time, leave a little to observe the actual situation of the dough and then add.
2, about the meat sauce, meat can be pork belly, can also be the front sandwich meat, must be a little fat meat to be more delicious. Don't be too fine, a little grainy to call it.
3, shiitake mushrooms can be fresh shiitake mushrooms, can also be dried shiitake mushrooms after soaking hair, you can also add other ingredients.
4: Steam the buns with cold water into the pot, turn to medium heat and steam for 15 minutes after high heat, turn off the heat and simmer for 3 minutes and then open the lid to avoid retraction.
Today's shiitake sauce meat bun is shared here, have you learned? Friends who like to make hands-on food can try it!
I am Hema, a mother who loves food, shares, and life. Thank you for your reading and support, more home-cooked delicious methods, please pay attention to "Lotus Mom Food"! If you like my sharing, welcome to like, favorite, forward to more friends. If you have a better way to share, welcome to comment and leave a message, learn from each other, and exchange cooking tips!