Carrots, Eggs, Fungus and Shrimp Buns

Name: Carrots, Eggs, Fungus and Shrimp Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 250ml milk; Some warm water; 3g yeast; Spoonful Sugar; A carrot; 6 or seven flowers Fungus; 3 pcs egg; A handful Dried shrimp; 1 spoon Cooking oil; A tree Green onions; Some Verdami Soy Sauce; Some Oyster sauce; Some salt

by Little chef who loves to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Carrot: invigorating the spleen and digesting food, benefiting the liver and improving eyesight, beautifying and beautifying the skin, it is a nutritious homemade vegetable. Known as "little ginseng".
Eggs: an economical and affordable nutritional product. The protein content is high and it is easily absorbed by the body. It has the effects of nourishing essence, nourishing qi, nourishing lungs and throat, nourishing yang and moisturizing dryness.
Fungus: To replenish qi and blood, moisturize the lungs, cool blood to stop bleeding, improve immunity and other effects.
Shrimp skin: rich in protein, help calcium absorption. Shrimp skin contains magnesium, which can protect the heart and lower cholesterol.
Carrots, eggs, fungus, shrimp skin buns can be described as nutritious, table delicacies suitable for all ages. Let's do it! "

Carrots, Eggs, Fungus and Shrimp Buns

1. Warm water to dissolve yeast, pour it into flour together with warm milk and sugar. Stir it into fluff, and then knead it into a dough with moderate hardness. The dough of steamed buns is softer than steamed buns. The kneaded dough is covered and fermented. About one to two hours, (depending on the room temperature), the dough will be opened by hand, and the inside will become honeycomb and it will be fermented.

Carrots, Eggs, Fungus and Shrimp Buns recipe

2. Stir the carrots and fungus into fine pieces. (I use a multifunctional food processor, which is very convenient.) Use a knife to chop it without tools.

3. Chop the scrambled eggs into fine pieces.

4. Stir the prawn skins in the pan after the eggs have been scrambled, without adding any oil. Stir-fry and serve immediately after slightly discoloring.

5. Put a spoonful of oil (appropriate amount is good) in a wok and turn on a low heat. Put the chopped green onion. After the chopped green onion slightly changes color, pour in the chopped carrot and fungus, stir fry, pour in the right amount of flavored soy sauce, and add the right amount of salt. Don't over-fry, just fry the carrots with butter. Sheng out of coolness.

6. Stir-fry the cool sinks and pour them into the sink, put a proper amount of oil and stir. Pour the eggs and mix well. Finally, add the chopped green onions and dried shrimp skins. Mix well and start making buns!

7. Knead the fermented dough to expel bubbles. Divide into squeezers of equal size. Rub them separately. Roll out the dough, wrap it up, and squeeze it into a bun. Wake up the wrapped buns for more than ten minutes before steaming them in the pot.

8. Put an appropriate amount of cold water in the pot and put the buns on top. Close the lid. Turn on high heat and turn off the heat 20 minutes after the pot is up. Lift the lid after about five minutes.

9. Warm steamed buns, start to enjoy!

Tips:
Don't stir-fry the dried shrimp skin, just paint it slightly, and don't all turn yellow. Otherwise it will affect the taste of steamed buns. Give it a try, the delicious steamed buns will be enjoyed by children who don’t like carrots.