Bamboo shoots are the most delicious things. The seasoning should not be too complicated. I only use oyster sauce, sugar, pepper powder and salt to prepare. The finished product is very fresh and no need for more seasonings. In addition, a spoonful of sugar in the flour when it is noodles will not only help the hair to rise quickly, but also add a sweet feeling to the finished dough. The secret of summing up my favorite fresh meat and bamboo shoots is: Put a spoonful of sugar in the noodles, put a spoonful of sugar and two tablespoons of oyster sauce when adjusting the filling. Ok
(This is not taken according to Kazakhstan, instead) Put the yeast in warm water and let it stand for 2 minutes. Put a spoonful of sugar in the flour, slowly pour the yeast water into the flour, stir with chopsticks, and finally form the dough with your hands. Waiting to wake up.
Spring bamboo shoots remove the bamboo shoots, cut a large piece of water to remove the smell. After the bamboo shoots are cold, cut the bamboo shoots and set aside. This method of peeling bamboo shoots is very easy to use. It is to cut the bamboo shoots, and then peel off the bamboo shoots after layering.
(This is also not according to Kazakhstan, instead) Add the onion ginger, two tablespoons of oyster sauce, a spoonful of sugar, salt, pepper powder to taste, add two spoonfuls of water, whipped in one direction with chopsticks until the water and After the meat is melted, add two tablespoons of cooking oil, continue to beat with chopsticks in one direction, and finally half a spoonful of sesame oil, the taste of the meat is ready. Finally, mix the bamboo shoots and corn kernels and green beans in the meat.
The dough wakes up twice as large, and is taken out on the panel, and the dough is vented. Divide the dough into small pieces and knead it into a dough. Be careful to leave a little thicker in the middle of the bun, so that the bottom of the steamed bun is firmer and does not fall off the top. This is the experience of talking, I often try to pursue a thin stuffing, and the skin is too thin, resulting in serious consequences. Place the filling in the middle of the dough, hold it with your left hand, press the filling with your left thumb and the right hand with the rhythm of the left hand, lift the dough with your right thumb and forefinger, pinch a circle of folds, and finally close the mouth.
The cage is covered in water and thoroughly soaked. Cool the water pot, leave the buns in the gap, and let the buns wake up twice in the pot for twenty minutes. After the fire broke out in the middle of the fire, it will be steamed for about 20 minutes after SAIC. At this point, do not expose the lid, let the pot and the steamed buns cool together, and then start the pot again after 5 minutes. At this time, the buns are all white and fat and full, and will not quickly wrinkle into the old lady's face.