I got up in the morning, pulled open the curtains, and spread a golden warm sun. Such a good weather, of course, you have to use food to match. Make a big bun today. Knead the dough, mix the filling, and foreskin it. Today I made a "three-diced" bun with a thin skin and a big filling. Nourishing but not too replenishing, delicious but not too fresh, oily but not too greasy, crunchy but not too hard, tender but not too soft.
First of all, I cut the pork, shiitake mushrooms and winter shoots into cubes, and the winter shoots need to be blanched in brine. Then put oil in the pot, after the oil is hot, pour in the diced pork, diced shiitake mushrooms, and finally pour in the diced bamboo shoots, if you feel that there is soup, you can add a little corn starch, so that it is easy to solidify. Remember to spice up a little sesame oil. After stir-frying, remove the filling, put it in a container, let it cool, and refrigerate it. Flour, water and yeast and into a dough, fermented to twice as large, then kneaded long. Cut it into small pieces and start wrapping the buns. Here's the finished product to see if it's tempting?
Later, my old sister came to rub rice, ate three buns and said: The taste is good, but if you use spring shoots, it will be even more delicious. I object, of course, winter shoots as raw materials are the most delicious. The two of us argued. Guys, is the three-ding bun the most authentic with spring shoots, or is it the most authentic with winter shoots?
