Carrot vermicelli vegetarian steamed buns
By RobinJohnson
In the past two days, it has been continuously exposed that many supermarkets in Shanghai sell "dyed steamed buns". The 'Clenbuterol Incident' is really worrying. Steamed buns are the staple food we eat basically every day. For the safety of our lives, we should make them at home.
Recipe Recommendations
- carrots 500 grams
- fans 1 handful
- eggs of 3
- shrimp skin 50 grams
- mushrooms appropriate amount
- flour 500 grams
- yeast 1 teaspoon
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Carrot vermicelli vegetarian steamed buns
1
Beat the eggs and place them in a frying pan. Stir fry them into pieces and set aside.
2
Put the oil in the pan and stir-fry the shrimp skins until fragrant, turn off the heat and add the chopped green onions.
3
Add oil to the pan and stir-fry the chopped carrots until soft. Turn off the heat and add the chopped diced mushrooms.
4
Add soft and chopped vermicelli.
5
Then put the fried shrimp skins and eggs into the carrot vermicelli filling.
6
Add appropriate amount of salt and chicken essence sesame oil and stir well.
7
Add yeast powder to flour with warm water, mix into dough and ferment twice as large.
8
Drain the fermented dough and soak for 15 minutes.
9
Divide the dough into evenly sized small dough pieces. Roll it into a cake with a thick middle and a thin periphery.
10
Add the filling, support the dough with your thumb, and start to fold the skin evenly with your index finger.
11
Become steamed buns. Wake up for another 15 minutes.
12
Put water in a steamer and bring to a boil. Put the wake-up steamed buns on the steamer, steam for 15 minutes, turn off the heat and steam for 5 minutes.Carrot vermicelli vegetarian steamed buns Make Tips
Nag: Carrots contain a large amount of carotene. Carrots are fat-soluble substances. Like lycopene in tomatoes, only by adding more oil when cooking will the absorption rate of carotene be greatly improved. So before frying, I stir-fry the shredded carrots with oil to release the carotene.