Having steamed buns for breakfast is such a hassle-free option—just pop them in the pot for ten minutes to warm up. They're convenient whether you're eating at home or taking them on the go. Today I'm sharing a recipe for half-cooked, half-raw minced meat buns. The filling is savory, juicy, and more tender than fully cooked meat, yet more aromatic than raw mince. This meat-vegetable combo offers excellent nutrition and flavor. You simply can't find this filling anywhere but homemade~ Shiitake Mushroom and Celery Pork Buns Ingredients Flour, pork, shiitake mushrooms, celery, scallions, ginger, salt, Chinese five-spice powder, dark soy sauce, light soy sauce, oyster sauce Detailed Method 1. Combine 500g flour with 5g yeast and 260g lukewarm water to form dough strands. Knead into a ball, then knead further until smooth. Cover and let rise until doubled in size. 2. Blanch celery and shiitake mushrooms separately. Squeeze out excess water and chop finely. 3. Rinse ......
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