How to make pork buns with dried bamboo shoots and mushroom sauce

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces to you the dried bamboo shoots and mushroom meat buns. Let’s learn it quickly.

1. I used a bread machine to make the dough, so I didn't take photos of the process, just the stirring photos. Put 700g of flour, 2 tablespoons of sugar and 6g of yeast directly into the bread machine, and then press the dough rising button. After stirring and forming, you can add alkali (add 6g of water to the alkali to mix well). Wait for 1.50 minutes and it will be ready.

2. Soak the mushrooms and bamboo shoots, and then cut the pork/mushrooms/bamboo shoots into cubes.

3. Marinate the diced meat with a little salt and soy sauce. (The pork should be evenly fat and lean, 30% fat and 70% lean)

4. Add a little oil to the hot pan.

5. After the oil is hot, fry the diced meat in a wok.

6. The meat is not flavored enough when marinated, so add appropriate amount of soy sauce/dark soy sauce/sugar/sweet noodle sauce when frying. After the appropriate amount of oil is fried, serve it on a plate.

7. Leave the remaining oil in the pan after frying the meat, pour the mushrooms and bamboo shoots into the pan, add the adjusted seasonings and fry until fragrant. (Salt/light soy sauce/sugar)

8. After the ingredients are fried, pour the diced meat into the wok and stir-fry for a while.

9. After the dough has risen, take a ball of the dough, roll it into long strips, and remove the air bubbles. Cut the dough into even-sized dough pieces. Use a rolling pin to roll it into a thick dough sheet with thin edges.

10. Add appropriate amount of meat filling

11. Hold the bottom with your left hand, gently turn the dough, and pinch out folds with your right hand

12. The finished product of pinching pleats

13. After the buns are wrapped, leave the raw dough to rise for 20 minutes

14. Add appropriate amount of water into the pot

15. Put the wrapped buns into the pot and add cold water.

16. Cover the pot and steam for 10-12 minutes before turning off the heat. After turning off the heat, do not open the lid immediately, as this will cause the buns to shrink easily. Steam for 2-3 minutes and the buns are ready.

17.The steaming hot buns are out of the oven.

18. Another one

There are so many different kinds of delicious Chinese food that you can never eat enough and never describe them all. The unique dried bamboo shoots, mushroom and meat buns that I would like to introduce to you is very suitable for you to try making at home.