Every morning, on the way to send Meimei to school, they would pass by a few bus stops. Smart merchants would open convenience stores and breakfast shops beside the stops. There was a steamed bun shop that was really busy. When they passed by, they would always see a long line waiting to buy steamed buns. The steam and fragrance of the cage would be lifted instantly. The scene was quite attractive, and every time, the girl would stretch her neck and breathe hard. But I rarely buy steamed stuffed buns sold outside, not to mention whether the stuffing is clean and hygienic, only whether the flour is pure is very worrying. So when you want to eat, you can do it yourself. It's actually very simple to make a pot of delicious and assured buns.
A lot of children are sick in school these days. The United States also took two days off due to stomach problems, so today I made a relatively light meal. Mushrooms and vegetables are packed with white porridge. The girl who is not happy without meat still says that it is definitely not delicious without meat. After eating two times, she tells me that the steamed stuffed bun without meat seems to be good.
Mushroom and vegetable buns
Recipe Recommendations
- ordinary flour appropriate amount
- green vegetables appropriate amount
- mushrooms appropriate amount
- yeast appropriate amount
- warm water appropriate amount
- sugar appropriate amount
- salt appropriate amount
- salad oil appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Mushroom and vegetable buns
1
Melt the yeast powder in warm water at about 30 degrees C and let stand for 5 minutes, then slowly add it to the basin and stir with chopsticks to form a dough.
2
Then knead it repeatedly with your hands into dough, cover it with plastic wrap and place it in a warm place to ferment.
3
Fermentation is completed when the dough reaches twice the size.
4
Take advantage of the dough fermentation time to cook stuffing, wash the vegetables and put them into boiling water pot blanch, blanch them immediately into cold water to cool, control the moisture and cut into small cubes and squeeze dry.
5
Wash the mushrooms and cut them into small dices.
6
Mix diced green vegetables and diced mushrooms, add salad oil, sesame oil, salt, sugar, and pepper and mix well.
7
Take out the dough, knead it and exhaust it, rub it into long strips to make a dose, roll it into a round skin with a thick middle and thin periphery, wrap it in the filling, and pinch the edge of the dough with your right thumb and index finger and fold it.
8
Turn it once until it is closed and tighten the seal.
9
Put cold water in the steamer, put all the prepared steamed buns into the steamer and wake for 20 minutes, boil the water over high heat, steam for 8 minutes, turn off the heat, let it stand for 5 minutes, and then slowly lift the lid to take out the steamed buns. This can allow the temperature in the steamer to slowly approach the outside world, so that cold air will not suddenly enter and cause wrinkles in the steamed buns.Mushroom and vegetable buns Make Tips
1. Add a little salt and oil to boiling water when boiling the green vegetables in a flash. This can lock in the nutrients and maintain the color. The scalding time should be short. After scalding, quickly remove them and put them into cold water. 2. Don't steam vegetarian buns for too long. If you steam for a long time, the color of green vegetables will easily turn yellow and taste bad. 3. Don't make too many steamed buns filled with green vegetables at a time. It's best to eat them all in one meal. Green leafy vegetables will produce nitrites if they are left for a long time, which is not good for your body.