Beigua Egg Vegetarian Buns
1.
Add 5 grams of yeast and 5 grams of sugar to the flour to promote the fermentation of the dough, then add about 260 grams of warm water, stir evenly with chopsticks, knead it into a smooth dough, cover with a lid or plastic wrap, and set aside for use without fermentation. does not matter.
2.
Heat up in a non-stick wok and add a proper amount of cooking oil. Peanut oil is the most fragrant for cooking and cooking.
3.
Beat 3 eggs into a bowl, add 1 tablespoon of cooking wine, add enough salt for the filling at one time (if you are not sure you can add a little less when mixing the filling later), heat the oil and pour it into the pot, while pouring While stirring, fry into egg pieces, let cool and set aside. The scrambled eggs are small and finely chopped, so there is no need to chop them with a knife.
4.
Bei chops a few knives, squeezes out the water, and puts it in the egg.
5.
Pick and wash the leeks, chop them and put them in the pot. Wash the melon, remove the outer crusty, and rub it into filaments with the help of tools.
6.
Chop the green onion, chop the ginger into fine pieces, add to the Beigua filling, add 1 teaspoon of chicken essence, appropriate amount of sesame oil, stir well, and the Beigua egg filling is ready.
7.
Take out the dough, sprinkle an appropriate amount of flour on the chopping board to prevent sticking, knead the dough evenly, and knead the steamed buns for a while. The steamed buns will be white, tender and soft. The steamed buns, buns, and hanju are the same. The dough is made into an agent and rolled into a round dough piece larger than the dumpling agent.
8.
Take a bun wrapper and place it on your left hand, hold the dough sheet with four fingers, and put an appropriate amount of stuffing. If you are a novice, it is recommended not to put too much stuffing, so as not to be difficult to operate.
9.
Pinch out the small pleats along the side to form a small round bun. The buns I pack are not very good-looking, let's take a look haha.
10.
Put it in a steamer without turning on the fire, cover the lid, and let it rest until the steamed buns become fat, 2 times larger than the original. They look soft and elastic, and the steamed buns will be fermented.
11.
Turn on the fire and steam for another 10 minutes.
12.
Open the lid and a pot of fresh, fragrant, white and tender buns will be out of the pot!
13.
The sweetness of the buns filled with beech melon is a little sweet. This kind of freshness is also different from the freshness of chicken essence, which is a natural freshness.
