Improved Braised Pork Bun

Overview

Every year, the family fills up some sausages, dries them, seals them and puts them in the freezer, which can be eaten for several months. They are clean and contain no chemical raw materials. Are you healthy

Tags

• staple food
• home cooking
• children
• steamed buns
• autumn recipes
• fast food
• lunch
• cooking wine
• light soy sauce
• mushrooms
• onions
• oyster sauce
• sausage
• sugar
• white noodles
• yeast
• ginger
• salt

Ingredients

Steps

1. 1 homemade sausages, 300g mushrooms

   

2. 2 Sift the flour, add yeast, and stir evenly

   

3. 3 Pour in appropriate amount of warm water and stir into cotton wool

   

4. 4 Knead the dough and ferment in the greenhouse until doubled in size

   

5. 5 Knead the dough well, divide it into equal portions, and let it rest for 20 minutes

   

6. 6 Remember to cover the prepared mixture with a clean damp cloth while it is rising to prevent dry skin.

   

7. 7 Cut the mushrooms into small cubes and squeeze out the water inside

   

8. 8 Cut sausage into small cubes

   

9. 9 Make the sauce: half a tablespoon of cooking wine, one and a half tablespoons of light soy sauce, one tablespoon of oil, one tablespoon of sugar, and an appropriate amount of salt

   

10. 10 Put an appropriate amount of oil in the pot, heat it to 70%, add the raw materials in order: onion, ginger-sausage-mushroom, stir-fry for 3 minutes, then pour in the pre-mixed juice, stir-fry evenly and remove from the pot.

    

11. 11 Place in a cool place and let cool

    

12. 12 Roll out the dough (don’t use too much force to prevent it from rising)

    

13. 13 Wrap into small buns

    

14. 14 Serve over cold water (if you let it stand alone for 15 minutes after wrapping, you can also boil over boiling water)

    

15. 15 It will be ready to serve in 15 minutes

    

16. 16 Dry aroma, rich

    

17. 17 Seven stars announce the good news, hehe