[How to make dried bun stuffed with bamboo shoots]_ making method _ how to make

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[How to make dried bun stuffed with bamboo shoots]_ making method _ how to make

The bun is a staple food of the black north, with a long history and unique flavor.

There are many types of stuffing for buns, including meat filling, vegetarian filling, and seafood filling.

The bun is a favorite of many families or office workers, is easy to carry, and can fully meet the energy needs of people for a day of activity.

Dried bamboo shoots buns with dried bamboo shoots as the main filling. Dried bamboo shoots are eaten after drying with bamboo shoots.

So how to make dried bamboo shoots?

Method one: 1.

Dry the bamboo shoots and soak in warm water overnight.


Weigh the flour yeast and water 3.

Use a chef’s machine and noodles for 5 minutes.


The pork is ground into a filling with a meat grinder.


Add ginger sesame oil soy sauce and monosodium glutamate and beat in one direction.


After the bamboo shoots are soaked, clean them, cut off the old roots, and stir them with a meat grinder.


Put the oil in the wok and stir-fry the dried bamboo shoots.


After the dough is ready, add the dried dried bamboo shoots and spring onions to the meat, and add an appropriate amount of salt to mix well.


Once the dough has been fermented, it will suffice.


Pour the dough on a cardboard box, knead and vent, and then knead the slices into a dough.


Each dough is wrapped in dried bamboo shoots and wrapped into buns.


Put all steamed buns on steamed paper and add water to the steamer for 20 minutes, then turn on the power, and then turn on the water for 25 minutes.


After the time is up, wait for 2 minutes to open the attachment. A pot of white fat buns will be ready. Method 2: 1 dried bamboo shoots softened in advance, washed with water repeatedly and chopped Ding 2 to separate the fatty parts of pork belly, respectivelyCut into minced meat, wash the shallots, and chop into 3 pots. Heat and add oil to heat. You can add more oil, and the dried bamboo shoots need more oil to taste delicious. The fat portion is stir-fried. After the lard is boiled, the onion portion is blastedStir 5 minutes of lean minced meat until the flesh turns white. Stir-fry the bamboo shoots for a while. Cook in the right amount of cooking wine. Stir and stir-fry evenly. Add hot water until the bamboo shoots are over.Cover the pan with 6 sauces and simmer half of the soup. Add an appropriate amount of salt and sugar. Stir-fry evenly and continue to simmer until the soup is dry. Add the green onions and stir-fry for a while. Method 3 1. Warm the yeast with warm water.Use warm water?
Then pour into the flour with baking powder, and the noodle 2 dough is slightly softer than the dumpling noodles, then cover with a damp cloth and proof for 15-20 minutes. 3 Add the pork filling with shallots, cooking wine, soy sauce, salt, mix well, and marinate slightly.Make 4 dried bamboo shoots, chop the oil tofu and stir-fry it slightly to remove the astringent taste of dried bamboo shoots.

After cooling, stir into the meat. At this time, pay attention to whether the meat is not wet enough. If it is too dry, you can add an appropriate amount of water or broth. If the skin is frozen, the taste will be better.

5 Take out the dough, simmer into the dough, add some dry powder, roll into a thick noodle around the middle, wrap it into the filling, leave enough space after putting it in the steamer, proof for 10-15 minutes, then steam in the pot for 15 minutesLeft and right, you can make the last step without sticking your hands