Chinese cabbage and fungus steamed buns
Ingredients: salt,dried bean curd,fans,cabbage,fungus,shrimp skin,sesame oil,onion,Jiang,flour,spiced powder
Recipe Recommendations
- flour 500 grams
- cabbage 300 grams
- fungus 200 grams
- fans a
- dried bean curd a
- shrimp skin 30 grams
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- spiced powder appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Chinese cabbage and fungus steamed buns
1
Knead the flour into a smooth dough and leave in a warm place to ferment for 2 hours
2
Cut the cabbage into fine grains, squeeze out excess water, cut the soaked fungus and vermicelli into grains, and chop the dried tofu and shrimp skins into fine grains
3
Chop the green onions and ginger, and mix into the above chopped vegetables
4
Add salt, five-spice powder, sesame oil and stir well
5
Remove the leavened dough (the leavened dough is twice as large as the original dough)
6
Drain the dough and knead it into long strips
7
Cut into evenly small doses
8
Roll it into a round piece with a thick middle and thin edges
9
Add the right amount of filling
10
Fold from one side to the other (please ignore the buns I packed, so ugly)
11
Rinse a little oil in the steamer (to prevent stains), place the steamed buns (there must be a certain gap between the steamed buns), relax for 20 minutes, and steam for another 20 minutes. Don't remove the lid immediately after steaming, wait 3 minutes before uncovering
12
Hot buns are out of the pot