Simple Lentinus edodes and cabbage pork bag (pocket version)

Published Jul 1, 2022 at 04:01am ET

The night before yesterday, I dreamed about my fathers steamed buns. The fragrance woke me up from my dream. So I dragged my head to the vegetable farm the next day to purchase materials. I tried steamed buns for the first time. Although it was the first time I operated them by myself, the effect was good. Hee-hee, is a little pocket (* ^ *)

Food Material List

1 Wheat flour
2 Pork stuffing
3 fresh mushroom
4 Chinese Cabbage

Operational steps

1 Take a proper amount of wheat flour, and use 35 degree warm water to make fermented flour. When dough is smooth, wrap it tightly in a covered container at a slightly higher temperature. For example, wrap it in a quilt to open an electric blanket or put it on a stuffy balcony. Or put hot water in a large basin to put the dough container in hot water. Remember to seal the lid, otherwise it will dry and crack. Let it ferment itself when everything is ready.
2 Cut Chinese cabbage into dices and put in proper salt. Stir well and set aside. (The function of salt is to kill the excess water in cabbage, otherwise water will affect mood, beauty and taste. O()O
3 Cut the fresh mushrooms into dices and set aside. (This is a small mushroom paper and head brother cut, the size is not the same as some destructive view ah, you make a good look at Ha. Hey hey) The scallions are cut in the middle and cut into onions. The ginger is chopped into the last part.
4 Squeeze the excess water in the cabbage and mix the mushrooms, scallions and ginger in a larger container. Stir in thirteen incense, chicken essence, cooked oil or fragrant oil. Stir in salt and mix well. Set aside. PS: Salt will kill water if its too early. If you put oil first and wrap all the ingredients together to form a protective layer, it wont. Its better to mix the filling with a little salty to make it more fragrant.
5 Fermented dough is then kneaded until smooth, cut into small pieces as a noodle chronology. When rolling the dough, remember that it is thick in the middle and thin on the edge. Otherwise, it will show stuffing. Hey
6 Dont put too much water in the steaming pot. The distance between the water surface and the steaming drawer is two fingers across. Put the wrapped steamed buns on the drawer when the water is about to open. Cover the lid. Steam on a big fire for 5 minutes and then change to a small one to continue steaming for 20 minutes. Pot. Hey hey (PS: There are clamps to clamp the sides of the lid, and wet towels to wrap the seams of the lid to prevent gas escaping).

Tips

When making noodles, remember to use 35 degrees of warm water, and give it enough temperature to ferment, otherwise the dough will not ferment. You can try it at home on weekends. Its very simple. O()O~

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