1. Prepare the ingredients.
2. Prepare auxiliary materials.
3. Prepare Longkou fans.
4. Wash the first vegetables and cut into small pieces.
5. Soak the fungus in cold water.
6. After soaking the fungus, remove the roots.
7. Cut the fungus into small pieces, don't chop too much.
8. Soak the vermicelli with water to soften.
9. Finely chop ginger.
10. Heat the oil in the pot, add the ginger and stir fry until fragrant.
11. Add the first vegetable, stir fry, add a small amount of soy sauce and black pepper.
12. Add the fungus and stir fry.
13. Cut the vermicelli into small pieces, put it in, and stir-fry evenly. Don't rush to add salt, as the vegetable will be easily watered when it meets the salt. Just add salt to taste when you want to pack.
14. Prepare flour, yeast and warm water. The warm water is melted with yeast, and the water temperature should not be too high, so as not to scald the activity of the yeast.
15. Knead the flour into a softer dough and cover it with plastic wrap to start it. In summer, the dough rises quickly. In winter, it can be placed in the sun or a warmer place.
16. Knead the dough to discharge the air in the dough. Make a hole in the middle of the dough, knead it into strips, and cut into a suitable size agent.
17. Roll out into a slightly thicker round shape and wrap it with vegetable fillings.
18. Wake up for a while after wrapping, you will obviously feel that the awake buns are light when weighing in the palm of your hand. Put cold water in the steamer, spread some water on the tray to moisten, put the raw buns on the fire, steam over medium heat Steam for 10 minutes after airing. Turn off the heat and let it stand for 5 minutes before opening the lid.
19. Xiangxiang's big bun is here.
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