Practice of pork and mushroom steamed stuffed bun

Stuffing: 200g pork, 400g fresh mushrooms, two eggs, 30ml soy sauce, soy sauce 10ml, salt 10g and a little pepper.

Size: size six

take exercise

1. Let's talk about stuffing (this is a lot, and it can be reduced to 10% if it's just steamed buns). Break the eggs and fry them in the oil pan. 2. After washing the mushrooms, cut into pieces and drain the mushroom water.

3. Add100g mushroom water to 200g pork and stir well.

4. Add the minced mushrooms, pork and eggs into the seasoning and stir well.

5. Dough raw materials are kneaded into dough and fermented to twice the size.

6. Divide into six parts.

7. Roll a small dose into a round cake with a thin outside.

8. stuffing.

9, buns.

10, put it in an oiled steamer, or spread silicone paper on the bottom, make a big circle, and steam for 14 minutes. Turn off the fire for two minutes and open the lid.