Tianbeisu steamed buns
By ErwinKunde
Taste fragrant, fresh and tender. The Tianbei and shiitake mushrooms in the steamed buns provide a good source of amino acids, but the vitamins are slightly lacking. They are paired with a plate of self-made alfalfa sprouts to supplement high-quality vitamins and minerals. It is balanced and delicious. Use sesame paste as the core in the middle of the sprouts, hey.
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- heavenly shell appropriate amount
- fans appropriate amount
- carrots appropriate amount
- mushrooms appropriate amount
- Paicha appropriate amount
- cabbage appropriate amount
- yellow sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Tianbeisu steamed buns
1
Stir the flour and yeast with water and mix the dough to wake up.
2
Put the Tianbei into water and blanch thoroughly, remove it and cool it to dry.
3
Shrew the carrots, soak the vermicelli until soft, and dice the cabbage, mushrooms, and fork.
4
Steamed buns stuffing: Put the prepared ingredients together, add yellow sauce and sesame oil, add refined salt according to the taste, and stir well.
5
Put the wrapped steamed buns into the drawer and steam them for 15 minutes before they are served.Tianbeisu steamed buns Make Tips
Paicha: A Beijing fried snack that can be served with wine. It is made of flour, soda and salt and fried. It is crisp, crisp and slightly salty.