Make a steamed bun at home on the weekend, so satisfying!
By 1089
<h2>Royalties</h2>
Flour 500 g
Fungus 30 g
Fan 1 handful
2 eggs
2 tablespoons oil
Light soy sauce 2 scoops
1 scoop of cooking wine
Oyster sauce half a scoop
Green onion a small amount
Yeast powder in small amounts
<h2>Practice steps</h2>
1: 500g flour plus 1-2 eggs, a little white gauze sugar, water to combine the dough, knead the dough in a basin and hair
2: After the dough is fermented for 1-2 hours, the dough is made into a squeeze, and then the squeeze is kneaded into a small ball, and the rolling pin is rolled into a bun skin, the middle of the skin is thick, and the edge is thin.
3, the bun filling is made in front of the hair, minced pork belly, add soaked fungus and vermicelli, a small amount of oil, a small amount of green onion, salt, soy sauce, oyster sauce to taste, beat an egg down, add some water, mix well together, put it in the refrigerator to freeze, about 40 minutes or so
4, the purpose of stuffing frozen is to wrap when there will not be too much juice too much water is not so good to pack. When it is steamed, the filling inside is not so dry, and it is a little juiced, and the taste will be good.
5, the wrapped bun is placed in the steamer basket for 10 minutes and then steamed, steamed in cold water, steamed for 15-20 minutes, depending on the size of the bun.
6, fragrant bun out of the pot
<h2>Nutritional benefits of flour</h2>
Nourish the heart and kidneys, strengthen the spleen and intestines, remove heat and quench thirst. Wheat taste sweet, cool, into the heart, spleen, kidney meridians; nourish the heart, benefit the kidneys, in addition to heat, quench thirst; main treatment of dirty mania, heat, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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