Mushroom pork buns do this, delicious and nutritious, soft and juicy!

Today, I used two oyster mushrooms, a few shiitake mushrooms, a handful of fungus and a small bowl of pork filling to wrap a big pot of steamed buns, and my family likes to eat them!

I have never forgotten that a friend told me before: in their house, only sesame oil is used for filling, and no other oil is used; The chopped green onion can not be put early, and after the chopped green onion is cut, first put in sesame oil to lock in the moisture, and then mix it into the adjusted meat filling, so that there is no smell of shallots, and the taste is more delicious!

So I tried it as she said today, and it tasted really good! I'll share it with you here.

Preparation of mushroom pork buns

Ingredients Required:

Pleurotus eryngii, shiitake mushrooms, fungus, pork filling, salt, cooking wine, soy sauce, dark soy sauce (color lifting), white pepper, thirteen spices, oyster sauce, sesame oil

                                                 Mix the noodles first

Put 400 grams of flour, 4 grams of yeast, a teaspoon of sugar (to promote fermentation) in a basin, mix the dough with warm water, put it in warm water at about 40°C, cover and let rise until it is twice as large. In this way, the fermentation time can be shortened.

Mix the filling

1. Put minced ginger in the pork filling (not too thin), add salt, cooking wine, soy sauce, dark soy sauce (to enhance the color, you can leave it out if you don't like the color too dark), white pepper and thirteen spices and stir well.

Depending on the actual viscosity of the meat filling, add a small amount of pepper water in batches; Stir well in one direction.

2. Add the chopped green onions, pour sesame oil on the chopped green onions and mix well, then stir together with the meat filling.

3. Soak the fungus in advance, wash and chop.

Wash the oyster mushrooms, cut them in half, tear them into thin strips and chop them (this is easier to do).

Wash the mushrooms, remove the stems and chop them.

Put all the above ingredients into the prepared meat filling.   

Add oyster sauce and sesame oil and stir well.

4. Take out the proofed dough and knead it on the cutting board to exhaust.

Put into a medium-sized dough agent, press flattening, rolling out, wrapping the filling, cover with plastic wrap and let it rise for 10~15 minutes for a second time (depending on the room temperature).

5. Pot with cold water.

After the pot is steamed, steam for (15~20) minutes (depending on the size of the buns).

I steamed it for 18 minutes this time, turned off the heat and simmered for another 3 minutes, and then removed from the pot.

Delicious and nutritious mushroom buns, soft and juicy!