1. Wash the stalks of the cabbage.
2. Cut off the white jade mushroom and rinse it off.
3. Set up a plate for later use.
4. The fungus should be watered in advance, and the vermicelli should be soaked in warm water.
5. Wash the carrots and shred them.
6. Boil a pot of clean water.
7. When the water boils, pour the cabbage.
8. Gently blanch for 1 minute, drain and place in a basin of cold water.
9. Then boil the water again, pour in the carrot shreds, and blanch the water for 1 minute.
10. Drain and put into cold water.
11. Chopped white jade mushrooms and put them in a basin.
12. Pinch out the water and cut the cabbage into small pieces. .
13. Drain the carrot shreds and place it on the cutting board with the cabbage.
14. Simply cut a few knives, no need to chop too much.
15. Prepare a piece of gauze, wrap the cabbage and carrot shreds, and squeeze out the moisture.
16. After squeezing the water, put it in the basin, and put the fungus and vermicelli into small pieces.
17. The shrimp skins are also put in. The shrimp skins here are salted, so there is no need to add salt, unless the taste is too heavy.
18. Finally, add a tablespoon of vegetable oil, a few drops of sesame oil, and a tablespoon of light soy sauce, and mix well.
19. Prepare the steamer, prepare enough water in the steamer, and put greased paper on the steamer.
20. The ratio of flour is still 2:1, ferment to twice as large, and let the dough rise for ten minutes.
21. Then divide it into small doses, I usually have 16 yuan, just two layers of 28cm steamer.
22. Roll out into a round dough.
23. Full of fillings.
24. Fold the folds in one direction and that's it.
25. Place in the steamer, leaving a certain gap between each bun.
26. Put the lid on, ferment for another 20 minutes in the pot, and then steam for 25 minutes.
27. Do not open the lid immediately after the time is up. Open it a little after 2 minutes to prevent the cold air from suddenly entering and the buns from collapsing.
Tips:1. Here I am using an electric ceramic stove. The time in this article is based on my actual situation, not absolute, and needs to be adjusted according to my actual situation.
2. The ingredients here have a lot of moisture, so the Chinese cabbage must work hard to get the moisture out.
