Wood Ear Mushroom and Minced Pork Amaranth Wrap Exclusive

Name: Wood Ear Mushroom and Minced Pork Amaranth Wrap Exclusive
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 750g Wild amaranth; 300g minced meat; to taste Flour; to taste warm water; 3g Yeast; a handful black fungus; to taste dry flour; 2 tsp Edible oil; 4g table salt; 10g light soy sauce; 2g chicken essence; 1 piece white part of the green onion; a pinch Ginger

Steamed pork buns with wild amaranth and wood ear mushroom filling, the greens blanched and chopped, mushrooms precooked, wrapped in fluffy yeast dough for an earthy bite.

0 minNewEasy Staple Food Steam Savory

Instructions

1
Put yeast in the basin.
2
Pour warm water to dissolve the yeast.
3
Add the flour and knead it into a dough.
4
Set aside to ferment until it doubles in size.
5
Wild amaranth.
6
Shake each one and wash it.
7
Blanch in boiling water.
8
Soak in cold water.
9
Put the soaked wood ear mushrooms into the pot with cold water.
10
Boil the wood ear mushrooms for 5 minutes.
11
Rinse repeatedly and drain the water.
12
Chop finely.
13
Finely chop the green onions and ginger.
14
Put together.
15
Heat the pan with cold oil, and when the oil is hot, add the minced fatty meat.
16
Fry the minced meat until golden brown.
17
Squeeze the wild vegetables to remove the water.
18
Chop finely.
19
Put it in a hot pan, add salt and light soy sauce.
20
Add minced meat.
21
Add scallions, ginger, black fungus, and chicken bouillon.
22
Turn off the heat and mix well.
23
Place the fermented dough on dry flour and knead it to release the air.
24
Divide the dough.
25
Roll out the dough.
26
Make buns.
27
Place it in the steamer for a second fermentation.
28
Bring the prepared buns to a boil over high heat. Steam over medium heat for 20 minutes, then turn off the heat and let sit for 5 minutes before serving.
29
The ones near the edge of the pot have all formed a crust; this crust is the most delicious.
30
Let's start.