Mushrooms, green vegetables and tofu steamed buns
By LexiePurdy
Ingredients: tofu,MSG,salad oil,ginger,flour,spiced powder,diced green onion,refined salt,small rapeseed,corn flour
Recipe Recommendations
- flour 240 grams
- corn flour 40 grams
- small rapeseed 500 grams
- tofu 50 grams
- salad oil 100 grams
- refined salt 5 grams
- spiced powder 3 grams
- MSG 5 grams
- diced green onion 20 grams
- ginger 5 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Mushrooms, green vegetables and tofu steamed buns
1
Add corn flour, soybean flour, and yeast to the flour.
2
Stir slowly with warm water into cotton wool, and dough, put warm place to wake up for about 2 hours.
3
Clean the small rapeseed and place it in a bowl for later use.
4
Put the small rapeseed into a boiling water pot and blanch it, remove it, cool and squeeze out the water, and place it in a bowl for later use.
5
Put the mushroom stalks into a boiling water pot and blanch them until done, remove them, cool and squeeze dry, place them on a chopping board and chop them for later use.
6
Cut the tofu into slices and put it in a pan to fry. When the tofu is fried until golden yellow, shovel it out, place it on a chopping board and cut it into diced pieces for later use.
7
Squeeze the chopped rapeseed to dryness, put it into a container, add chopped mushroom stalks, diced tofu, chopped onions and ginger, add refined salt, five-spice powder, monosodium glutamate, and salad oil.
8
Stir all ingredients evenly to form filling for later use.
9
Place the awakened dough on the chopping board, rub it into long strips, add ingredients, and roll out the skins.
10
Let's start making steamed buns.
11
Put the wrapped steamed buns into a steamer.
12
Steam for 10 minutes over high heat, remove, and place into a plate.