Buns with Eggs and Vegetables

Name: Buns with Eggs and Vegetables
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 3 pcs egg; 1 piece squash; 1 piece Chinese cabbage core; 2s Wheat oil; 3 pieces Celery sticks; 1 bowl Black Fungus; 1 piece Mung bean vermicelli; 3g Dry yeast; 10g Sugar; 180g warm water; Some Vegetable oil; Some salt; Some sesame oil

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I cleaned the refrigerator today and found several kinds of dishes, not many of them. I can't even fry a single dish. It is a bit nondescript to mix several kinds of dishes together.

It's not easy to get out of the house during this period, so you must plan carefully to make full use of the inventory at home. Steamed buns are actually the best. Steamed buns can be used as a staple food, with vegetables, you can eat three meals a day. If you have steamed buns, you don’t need to stir-fry, and the meal will be solved.

So the big bun in the picture was born.

I didn't want to eat meat, so I made eggs. Some say that eggs are considered as vegetarian stuffing, and some say that eggs are raw chickens, and chickens are animals, so eggs should also be classified as meat stuffing. We don’t want to compete with the meat and vegetables. The addition of eggs to the vegetables really improves the deliciousness. It’s not a grade.

How to put these "messed" dishes together, how to make them shine? You see if my method is advisable. In addition, the buns we made are white, sweet and delicious. An old friend asked me how to make noodles, so I just said: If you want the buns to be white and sweet, just add more ingredients, the dough is high and soft. As for the material, you must watch it carefully during the process.

Buns with Eggs and Vegetables

1. To make buns first-producing noodles: 300 grams of all-purpose flour, 3 grams of dry yeast, 10 grams of sugar, and 180 grams of warm water; warm water does not exceed 40 degrees Celsius, and cold water at room temperature is also okay for warm weather; adding sugar can provide nutrients for the yeast; first Use chopsticks to mix all the ingredients, stir into a flocculent shape, and then knead it into a smoother dough. Put it in the basin, cover the lid, and ferment at the warm and humid place;

2. Deal with the fillings: Rinse the black fungus and soak it in warm water to soften it before using it; there are not too many vegetables at home, each of which has a few roots but not enough to fry a dish, so all gathered together, there are oiled lettuce, Celery sticks, cabbage cores, zucchini; the variety of vegetables can be arbitrary, not necessarily these; prepare 3 more eggs;

3. Pour an appropriate amount of oil into the wok and heat it on high heat. If you feel the oil is a little hot, pour the beaten egg liquid into the pot and stir in one direction with chopsticks; the egg liquid will gradually solidify when heated, and use chopsticks in the pot at this time Swipe at will to make the egg liquid be beaten into evenly broken eggs; use after letting cool;

4. Let the lettuce and celery sticks be blanched for 10 seconds, remove the color after changing, without cooling water;

5. Boil the soaked black fungus for 2 minutes and remove;

6. Cut the cabbage heart and zucchini into pieces;

7. Pour out the cabbage zucchini, and smash the black fungus;

8. Use a food processor to break the cabbage heart and zucchini, not too broken, but granular;

9. Zucchini is easy to make soup. In order to preserve the nutrition, soak a handful of mung bean vermicelli in warm water and put it in the filling to absorb all the vegetable juice;

10. Cut the soaked vermicelli into 1, 2 cm long pieces, and prepare the chopped green onion;

11. Put the chopped eggs, chopped cabbage, chopped zucchini, chopped wood ears, and vermicelli into the same pot, pour in the appropriate amount of salt and sesame oil and mix well for later use; do not mix the stuffing too early, and mix it before preparing the bag to prevent the vegetables from being too salted. Juicy and not enough fans;

12. The made dough is 2-2.5 times the original. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking;

13. Lift up the dough, with slender wire drawing and even pores underneath;

14. Pour the dough on the chopping board, grab two handfuls of flour (outside the portion), and knead the flour into the dough slightly until the dough is smooth, fine and elastic like unleavened dough;

15. Knead the dough into long strips, and cut them into even-sized agents;

16. Sprinkle flour, flatten the agent, and roll it into a round skin with a thicker middle and a thinner edge;

17. Take an appropriate amount of stuffing and put it on the round crust, depending on your craftsmanship;

18. Make buns according to your own method, you can also make dumplings if you don’t know how to make them;

19. Lay out the cloth on the steaming rack in advance, and place each bun wrapped on the steaming cloth, leaving room for expansion between the buns;

20. Put the steamed buns in the steamer. The second fermentation does not depend on the time. The room temperature and the temperature in the pot and the size of the buns are different. It can be 15 minutes in hot weather and 30 minutes in cold weather; mainly depends on the size of the buns. It’s a big circle, the whole is round and it can be steamed; because the vegetarian stuffing cooks quickly, it only needs to be steamed and steamed for about 12 minutes; use a common steamer to steam and steam for 10-12 minutes, depending on the size of the buns To adjust the time; after steaming, simmer for 5-10 minutes, and the buns have a smooth and round skin.

Tips:
1. Eggs and vegetables are more oily. When scrambled eggs, the amount of oil can be a little bit more than usual. A few drops of sesame sesame oil can increase the fragrance;
2. Seasonings such as chicken powder and MSG, add according to personal preference;
3. If you want steamed buns to be white, sweet and delicious, add more ingredients to make sugar. White sugar can provide the nutrients needed by the yeast for fermentation. The dough rises quickly and high, but the white sugar is not too much. Add 8-10 to 300 grams of dough.