Shandong vegetarian steamed buns
Shandong steamed buns are a delicious, palatable and high-quality staple food. Thin skin and rich filling.
Recipe Recommendations
- North tofu appropriate amount
- carrots appropriate amount
- eggs appropriate amount
- vermicelli appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
Steps for Shandong vegetarian steamed buns
1
Dissolve the yeast in warm water and let stand for 5 minutes.
2
Add yeast water to the flour and make a soft dough, wrap it with plastic wrap and ferment until it is 1.5 to 2 times its original size, showing a honeycomb shape; gently squeeze the dough with your hands to remove air bubbles.
3
Knock the eggs into a bowl and beat them up, put them into a pan and stir-fry them to disperse and set aside.
4
Chop the soaked black fungus, sea rice, winter mushrooms, vermicelli, peeled carrot, and tofu into diced pieces.
5
Put a little oil on the pan and heat it up, stir-fry the carrots to produce red oil.
6
Add rice into the sea and stir-fry shredded winter mushrooms to create fragrance.
7
Then put the diced tofu and eggs into the pan and stir fry evenly.
8
Add oyster sauce, soy sauce, salt, chicken essence, cooking oil, and onion and ginger water to the filling and stir well.
9
Rub the relaxed dough a few more times, cut it into pieces, roll it into a large steamed bun and wrap it into the stuffing.
10
Fold into steamed buns.
11
Place the green steamed buns in a steamer, ferment for another 10-20 minutes, and open fire to steam.
12
Steam on high heat and turn to low heat for 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid.