INGREDIENTS
- PORK STUFFED .
- – Bondiola 1 (2kg).
- – Carrot 200g mirepoix.
- – Onion 200g mirepoix.
- – Apio 100g mirepoix.
- – 1L beer.
- – Sauce
- soja 500gr.
- – Vinegar.
- – Alcohol 100g.
- – Sugar 100g.
- – Honey 200g add initially.
- – Water c/n.
- – Extract from
- tomato 1 facet.
- – Laurel 4 u
- – Sal c/n.
- – Pepper c/n.
- – Cornstarch c/n (somewhat to thicken in case the cooking juice is simply too liquid).
- MUSHROOM FILLING.
- – Shiitake 125gr brunoise
- (Rehydrate earlier than cooking).
- – Portobello 500g brunoise
- (rapidly soar to excessive warmth, keep away from
- to be decreased an excessive amount of).
- – Mushrooms 500g brunoise
- (rapidly soar to excessive warmth).
- – Onion
- handle 100g brunoise.
- – Inexperienced 80g
- brunoise.
- – Garlic 5g grated.
- – Ginger 5 gr grated.
- – Dying 50cc.
- – Oil of
- sesame 30cc.
- – Soy Sauce 50cc.
- – Peanuts 100g (toast the entire peanuts in a frying pan with out
- fats, cool and chop finely
- so as to add to the filling).
- MASA DE BAOS.
- – Meals 0000 1 kg.
- – Yeast 20 gr.
- – Baking powder 10 gr.
- – Sesame oil 10 gr.
- – Sugar 50 gr.
- – 470cc water.
- – Sal 20 gr.
PORK STUFFED .
1.Minimize the pork into massive items, favoring the size of the fibers, 8 cm if potential.
2.Seal the meat in a pan over excessive warmth and place it in a pot after which cook dinner it.
3.Deglaze the pan with cooking liquid.
Add the liquids to the pork, end
Cowl with water and start to cook dinner slowly over low warmth for 4 hours, or till it falls aside.
.
MUSHROOM FILLING.
1.Moisturize shiitake mushrooms.
2.Minimize the mushrooms into even, small cubes (brunoise). Sauté them over very excessive warmth for a short while in order that the mushrooms don’t lose an excessive amount of dimension and
mordant Reserve.
3.Toast the peanuts, course of it, add it to the mushrooms together with the soy sauce, mirin, sesame oil, inexperienced onion, crimson onion, garlic and ginger.
Season, salt and pepper and that is it.
MASA DE BAOS.
1.Combine all of the dry substances, add the moist substances, knead and let it relaxation. HE
They make buns, they allow them to relaxation.
2.Lastly they’re stretched, crammed and closed.
