Name: Cabbage and Melon Skin Stuffing Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g cabbage; 300g Watermelon rind; 50g Black Fungus; 2 pcs egg; 500g Wheat flour; Some sesame oil; Some salt; Some MSG; Some Oyster sauce; Some shallot; Some yeast; Some ginger

Cabbage and Melon Skin Stuffing Steamed Buns

by Er Dong Ye

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

It is said to be a steamed bun with cabbage and melon skin stuffing. In fact, there are eggs and black fungus in the stuffing. They are all good health care ingredients. Cabbage is anti-inflammatory and sterilizing, melon skin dispels heat and clears internal heat, eggs can enhance human immunity, black fungus detoxifies and replenishes calcium. As a result, this filling has many therapeutic effects. Although there is no meat added, it looks simpler, but the taste is quite good. "

Cabbage and Melon Skin Stuffing Steamed Buns

1. Add wheat flour and yeast powder with water and make a dough proof.

2. Fry the eggs and let cool.

3. Peel off the green skin on the surface of the watermelon rind.

4. Grate the watermelon rind to squeeze out the water.

5. Soak the black fungus in advance, wash and drain.

6. Wash the cabbage clean and chop it, add a little salt and stir evenly to marinate for a while to kill the moisture.

7. . Put the eggs and watermelon rind in a basin and mix well. This will prevent the watermelon rind from coming out of the soup again.

8. Squeeze out the water from the cabbage and place it in a pot. Chop the black fungus and place it in a basin. Add sesame oil, salt, monosodium glutamate, oyster sauce, green onion and ginger and stir evenly to make steamed stuffing.

9. Knead the soothed noodles until they are made into a medium-sized noodles, and roll them round to make a steamed wrapper.

10. Add fillings in the middle of the dough.

11. Wrap the steamed buns and steam them in a pot of cold water.

12. It can be steamed and served.

Tips:
1. Stir the egg and melon skin first, and then add other ingredients, the filling will not come out of the soup.
2. When steaming the steamed buns, start with a low heat, and then turn to a high heat when the pot is hot. The buns will be very soft when they are steamed.