Exclusive Pork Three-Delicacy King Oyster Mushroom and Celery Buns

Dissolve the baking powder in warm water and mix it with regular flour.

Let the dough, with a medium firmness, ferment in a warm place until it doubles in size.

An appropriate amount of minced pork.

Wash the celery, king oyster mushrooms, and carrots.

Soak the wood ear mushrooms, remove the stems, and wash them clean.

Cut the shrimp into small pieces.

Scramble the eggs and set them aside.

Chop the carrot.

Blanch the celery in boiling water, then take it out and cool it, and chop it finely in the same way.

First, cut the king oyster mushrooms into large pieces, and blanch them together with black fungus in boiling water for half a minute, then remove them, cool them, and chop them.

Finely chopped green onions and ginger set aside.

The dough has successfully fermented, now it's time to handle the filling.

First, add a little water to the minced pork to mix it, then add a little yellow soybean sauce, light soy sauce, chicken essence, sesame oil, five-spice powder, salt, peanut oil, and minced green onion and ginger, and stir evenly in one direction.

Add the shrimp and eggs.

Put the carrots, celery, king oyster mushrooms, and wood ear mushrooms together into a bowl.

Stir evenly in one direction.

Knead the dough with a little dry flour to remove the air, first pinch it into long strips, then divide it into evenly sized portions, roll them into round pieces, and prepare all the bun dough pieces one by one.

Put cold water into the pot, place it in the steamer, and let it ferment a second time for ten minutes.

Steamed two baskets in total.

After turning on the heat and steaming for eight minutes, wait two minutes before opening the pot to prevent the surface from shrinking and wrinkling.

Finished product picture!

Finished product picture!

Finished product picture!