Bian Carrot Vegetarian Bun
1.
Chop the row fork, boil the vermicelli and chop finely, soak and chop the mushrooms and black fungus, chop the green onion and ginger, mince the egg, and chop the egg
2.
Add a little oil to the hot pan, heat it up, add yellow sauce and fry until fragrant and put it at lukewarm for use...
3.
Put the chopped shiitake mushrooms, black fungus, egg, green onion, ginger vermicelli and chopsticks into the fried sauce, add the shrimp skins, and half the radish. Pepper, sea salt, sesame oil, peanut oil, a little dark soy for coloring.
4.
Heat the flour with a little bit of hot water, and not too much hot water. It can be blanched to half of the surface in the basin. Stir and pour in cold water to form a dough.
5.
Knead the mixed dough and let it stand for 20 minutes.
6.
Divide into several doses and roll them into thin slices.
7.
I like big stuffing with thin skin, so I made dumplings.
8.
Make the steamed buns with cold water, turn off the heat 15 minutes after the high heat and boil it out.
9.
The hot Bian radish buns are delicious with garlic vinaigrette...
Tips:
1. Pay attention to the amount of salt, because there are sauces and old soy dried shrimps, which are salty foods. 2. When blanching the noodles, you must not have too much hot water, otherwise the noodles will be too soft and the steamed buns will not taste good. If there is too much cold water, the skin will be too hard. Half and half are just right. 3. The bun skin should be as thin as possible.
