Large Vegetarian Buns with Mushrooms, Fungus and Cabbage

Name: Large Vegetarian Buns with Mushrooms, Fungus and Cabbage
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 600g Chinese cabbage; 2 pieces Dried Tofu; 50g Water hair fungus; 30g Shiitake Mushrooms; A teaspoon Oyster sauce; 2 teaspoons Soy sauce; 15ml sesame oil; 15g Green onion ginger; 1/2 teaspoon Five spice powder; 1/3 teaspoon MSG; 2 pcs egg; Some salt; 4g yeast

by Fable 7656

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In autumn and winter, Chinese cabbage is the most common edible vegetable. It is cheap and nutritious, and it is loved by many people. Chinese cabbage contains protein, fat, sugar, crude fiber, calcium, phosphorus, iron, carotene, niacin, various vitamins and other nutrients, so it is known as the "king of a hundred vegetables". "Cabbage".
The nutritional value of eggs is also very high: eggs contain a lot of vitamins, minerals and protein. It is rich in DHA, lecithin and vitellin, which is beneficial to the development of the nervous system and body, can invigorate the brain, improve memory, and promote liver cell regeneration.
In the autumn, everyone is busy with autumn fat tonic. If we eat too much greasy food, let us change our tastes and make a light and nutritious cabbage, mushroom and fungus big veggie bag, whether it is a staple food or as a breakfast, it is a good choice!

Large Vegetarian Buns with Mushrooms, Fungus and Cabbage

1. Mix the flour and yeast powder evenly, and use warm water to synthesize a soft dough to double the size. Prepare filling ingredients

Large Vegetarian Buns with Mushrooms, Fungus and Cabbage recipe

2. Beat the eggs and stir-fry for later use, and cut the dried tofu into small cubes or mince

3. Wash the Chinese cabbage and cut into the end, use gauze to squeeze away the water

4. The soaked black fungus and shiitake mushrooms are cut into small cubes and set aside. Cut some green onion and ginger to taste

5. The scrambled eggs, chopped mushrooms, fungus, dried tofu, and Chinese cabbage are put into a container, and seasonings such as chopped green onion, ginger, oyster sauce, umami soy sauce, salt, sesame oil, five-spice powder, and monosodium glutamate are added.

6. Put the proofed dough on the chopping board and knead it evenly and divide it into ingredients; roll it out into a thin crust on the four sides and thick in the middle, and take one portion and put it in an appropriate amount of filling

7. Wrap them into big buns according to your favorite wrapping method, put them all in the steamer, and wake up again for 10 minutes. Turn on medium heat in ten minutes, turn off the heat in 15 minutes after SAIC, and uncover the lid after simmering for 35 minutes.

Tips:
The bun dough should be made softer, and the steamed buns will be noisier and softer.
Simmer for five minutes before serving, and then open the lid to prevent retraction.