Vegetarian steamed buns
By PiperSmith
Ingredients: chicken essence,salt,Yuba,spoon cabbage,red oil,ginger,sugar,diced green onion,oyster sauce,qingshui,sesame oil,pepper powder,corn flour,dry yeast,acaroid,small mushroom
Recipe Recommendations
- acaroid 250 grams
- corn flour 20 grams
- sugar 15 grams
- salt Half a teaspoon
- dry yeast 1.5 small spoon
- qingshui 140 grams
- spoon cabbage appropriate amount
- Yuba appropriate amount
- small mushroom appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- oyster sauce appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
- red oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Vegetarian steamed buns
1
Soak and wash the Qingjiang vegetables; soak the small mushrooms in hot water to soften, and remove the stalks; soak the tofu bamboo in clear water to soften, and rinse clean; prepare ginger and chives, and cut them into pieces for later use.
2
Pour all the dough ingredients into a basin, knead into a smooth dough, and ferment until twice the size at room temperature.
3
Shred Qingjiang vegetables, add a little salt and mix well, and squeeze out slightly; also cut mushrooms and tofu bamboo into shredded silk respectively, add shredded ginger, shredded onion, oyster sauce, salt, pepper powder, sesame oil, red oil, and chicken essence, mix well to form a filling.
4
After the dough is leavened, take it out, rub it into long strips, and use a knife to cut into the size you like.
5
Take a small dose and roll it into a round piece with a rolling pin, and put the filling in the middle.
6
Place each small portion in a greased steamer, cover and let stand for 20 minutes.
7
After standing, put a proper amount of water into the pan. After boiling over high heat, add the steamed buns, cover and continue to steam over high heat for 15 minutes, turn off the heat and simmer for 3 minutes.