How to make buns with black fungus and pork filling

It is relatively difficult to prepare a sumptuous dinner, but it is not difficult to make some home-cooked meals to satisfy the family. There are many ordinary ingredients in life that can be made into delicious dishes. It depends on whether we know how to cook them. The method of making buns with wood ear and pork filling is simple and has high nutritional value. It is highly recommended.

1. Pour the flour into a large bowl and add sugar

2. Dissolve the yeast in warm water. The water temperature should be around 35℃ so it is not too hot.

3. Add yeast to flour. If water is not enough, add more slowly and stir until it becomes cotton-like.

4. Knead the dough into a smooth dough for about 20 minutes, cover with plastic wrap and let it ferment.

5. Now you can prepare the filling. The pork should be 30% fat and 70% lean. Wash and chop it into puree. Chop the green onion.

6. Soak the fungus in advance, wash it and boil it in a pot for two or three minutes, then rinse it and squeeze out the water

7. Chop the fungus and add it to the meat paste

8. Slice the ginger and cut the scallion into sections, and soak them in boiling water to make scallion and ginger water.

9. Add cooking wine, soy sauce, oyster sauce, salt and chicken essence to the meat paste and stir in one direction until the tendons are formed.

10. Add the scallion, ginger and water to the meat paste twice, stirring each time until the water is fully absorbed.

11. Finally, add sesame oil and mix well. The filling is ready. If the weather is hot, cover it with plastic wrap and put it in the refrigerator for half an hour.

12. Is the flour fermented well: brush it in with your fingers. If it doesn’t bounce back, it’s good. It should be about 2-3 times larger than before. It was completely ready in two hours in hot weather.

13. Take it out and add some dry flour to knead it again to release the air. Brush it into long strips and cut it into even-sized dough.

14. Use a rolling pin to roll it into a round shape with a thick middle and thin edges.

15. Add the fillings

16. Pinch out the folds of the buns

17. Closing

18. Put the finished product into the steamer, brush a layer of oil on the steamer, cover the lid for secondary fermentation for 20 minutes, then steam it again, boil it over high heat and then turn to medium heat for 18 minutes. When the time is up, turn off the heat and simmer for 5 minutes before uncovering the lid.

19. The big fat buns are ready, but they are so ugly.

20. Let’s have some beauty pageants

As long as you learn how to make some home-cooked dishes, such as how to make wood ear and pork stuffed buns, cooking at home will no longer be a difficult task.