[How to make Xianggu bun stuffing]_ making method _ practice Daquan
The buns are usually a common gourmet snack. The buns contain a large variety of vegetables and the nutrition is very comprehensive. Like the mushroom buns, although they are vegetarian stuffed buns, the nutrition and taste are very deliciousIt is fresh and tender, and it is not greasy. If the mushrooms are simmered in chicken broth, the taste is particularly delicious. What is the practice of Xianggu bun stuffing?
The practice of Xianggu bun stuffing 1.
Prepare the required materials.
(Dried shiitake mushrooms are softened in advance) 2.
Add the soft mushrooms to the water, add to the pot, add chicken broth and simmer for 15 minutes on low heat3.
Then remove the drain 4.
Scallion, ginger, garlic and finely chopped 5.
Put vegetable oil in the pot and boil.
Dip the hot oil into the garlic cloves bowl 7.
Then mix well and set aside.
Add all the salt to the eggs to break up 9.
Heat the oil in the pot, pour the eggs into the pan and cook, stir-fry.
Wash the rapeseed and blanch in boiling water.
Then remove it and let it drain.
Then cut the rapeseed into pieces, squeeze the excess water under pressure, and cut the shiitake mushrooms into fine cubes13.
Pour the shiitake mushrooms, rapeseed, and eggs into the pot 14.
Add fried onion ginger garlic 15.
Add salt, pepper, sesame oil, pepper oil, oyster sauce, chicken essence 16.
Finally, the filling is evenly mixed to make the mushroom rich in provitamin D, but the vitamin C is very little, and it lacks the vitamin A and provitamin A.
Lentinan can increase the vitality of helper T cells and enhance the human humoral immune function.
A large number of practices have proven that the scope of shiitake mushroom cancer is wide and has been used in clinical treatment.
Shiitake also contains a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving the body’s fitness.
Shiitake also has a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation, weight loss, etc.
Method editor prepare the dough material, hydrate the yeast, pour the yeast solution into the flour, add water and form a soft and hard dough, seal it with a plastic wrap, and leave the warm dough in the warm place to make it swell and become large.The thick, thin discs in the middle are wrapped in shiitake stuffing and rolled. Put the folds into the steamer and steam for about 15 minutes. Steam over high heat for 15 minutes.