Black Rice Noodles and Wheat Ears Stuffed Bun
1.
Mix an appropriate amount of black rice flour and white flour, add yeast and a little sugar, mix with warm water to form a black rice dough, and leave it to ferment in a warm place.
2.
Soak dried shiitake mushrooms, yuba and vermicelli.
3.
Prepare a little cabbage, carrots and coriander.
4.
Wash the carrots, cut into small cubes, and fry them in a frying pan.
5.
Cut the soaked shiitake mushrooms, yuba, cabbage, coriander, and vermicelli into small pieces, add shrimp skin, oyster sauce, salad oil, sesame oil, thirteen chives, green onions, ginger, pepper, salt and monosodium glutamate.
6.
Stir all the ingredients well.
7.
When the dough is 2 to 2.5 times larger, use your fingers to dip the flour into the dough, and the hole does not shrink or wrinkle, which means that the fermentation is successful.
8.
Knead the fermented dough into a circle and vent and cut it into a uniform size agent. Use your hands to squeeze the agent into a round bun wrapper with a thicker middle and a thinner edge. Fill the middle with an appropriate amount of stuffing. Fold the dough inward at the beginning, then glue the left and right sides of the dough in turn, and finally glue the tail tightly to make a wheat bun.
9.
Put the wrapped wheat ear buns on the greased basket and let them stand for another 15 minutes, then steam for 10 minutes and simmer for 5 minutes.
Tips:
The veggie stuffed buns should be seasoned with sesame oil, so that the taste is smooth and refreshing. Oyster sauce and white pepper are the key seasonings, and the slightly spicy flavor has the finishing touch.
