Dried Vegetable Buns

Dried Vegetable Buns

1. Soak the dried vegetables in advance, wash and squeeze out the water

2. Chopped

3. Tofu skin chopped

4. Soak the vermicelli in advance, drain and chop

5. Beat the eggs into a bowl, add a little salt to beat

6. Pour into the frying pan, burn into small pieces, and mash it with a wooden spatula

7. Save the bottom oil and fry the shrimp skins for a delicious flavor

8. Pour the oil again, add star anise, pepper, and ginger slices to fry to get the fragrance and remove.

9. Pour in dried vegetables, tofu skin, vermicelli, add 2 tablespoons of salt and fry

10. Put all the fillings in a basin, add 2 tablespoons of oyster sauce, 20ml light soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of chicken essence, 2 tablespoons of thirteen spices, 2 tablespoons of five-spice powder

11. Mix well

12. Pour flour and baking powder in the basin

13. Knead with warm water until three light

14. Gai Gai Fa

15. The hair looks good, the volume is doubled, and the internal tissue is honeycomb.

16. Knead and exhaust

17. Rub long strips

18. Cut into evenly-sized noodles

19. Squash

20. Roll into a thin circle with a thick dough in the middle

21. Stuffing

22. Kneading

23. Put it in a steamer and steam it in cold water, turn off the heat for 25 minutes after SAIC, and steam again for 3 minutes

24. Steamed buns

25. A large plate