The three-bone sauce meat package is diced with diced mushrooms, diced mushrooms and tofu. Compared with the traditional sauce, it adds mushrooms and tofu, which is not so oily, and has a rich taste and nutrition.
Add the yeast to the water and mix well for 10 minutes. Add the flour to the sugar and mix well. Gradually add the yeast water, stir it into chopsticks with chopsticks, and knead it into a smooth dough. It will be warmed with 35 degrees in spring, autumn and winter, and it will not be deliberately fermented in summer. Fermenting into the middle of the hand with the powder jack does not retract the hand.
Stuffing is fried, so to cool, you need to prepare in advance, cut the pork into 1cm, cut the mushrooms, cut the tofu, chopped chives.
Pour the oil in the pot and stir fry the pork belly for three minutes.
Under the mushroom and tofu stir fry, release the soy sauce, ginger powder, spiced powder stir fry evenly, and finally put a large spoonful of soy sauce stir fry evenly, turn to small fire to collect juice, juice will be fresh when dry, at this time Try the salty, not enough salt. When it is cool, the hot pack will affect the fermentation.
Add enough water to the steamer in advance to turn off the heat, and wait for the filling to cool. The surface is well ventilated and smashed. It is divided into uniform doses, thickened in the middle, thin around, wrapped into buns, and placed on the steamer. Send for ten minutes, steam for 12 minutes, turn off the heat for three minutes and then open the lid. The picture above is a hedgehog bag.
This is the ordinary buns package method (how to pack a lot of recipes, it will not be repeated.), the pleats are not very good-looking, forgive me, good food is the key.
The dough is soft, the sauce is rich, and the juicy and juicy diced meat is finished.
Add a fermented honeycomb tissue map.
This stuffed stuffed buns are fried and the aroma is more intense after the sauce is fried. The tofu sucks the oil of the pork belly and does not taste oil.