Lily Flower Buns
1.
Boil the dried lilies in boiling water for two minutes to soften.
2.
The white radish is dried in boiling water and softened.
3.
Blanch the celery and set aside.
4.
Chop the cooked dried radish and mince the ginger.
5.
Put the oil in the pan and stir fragrant ginger, then pour the dried radish and stir fry for about 2 minutes, then add rice wine and soy sauce and stir fry evenly.
6.
The eggs are fried in oil into small pieces. The tofu is also fried in water to get the moisture out. I forgot to take the picture of fried tofu.
7.
The fried tofu, mushrooms and dried eggs are put in a pot with salt, sugar, and five-spice powder to taste. Stir evenly.
8.
The boiled lilies squeeze dry and put in
9.
The blanched celery is chopped into small cubes and mixed with sesame oil. Mix well with other ingredients.
10.
The filling for the lily bag.
11.
Add water and baking powder to the flour. After mixing into a smooth dough, it will rise twice as large.
12.
Wrap the buns and let them stand for 20 minutes.
13.
The look of the bun is as you like and what you want to pack. The buns I wrapped look ugly, you just look at the fillings!
14.
Steam in a water basket for 18 minutes.
15.
The steamed buns are full of lilies, so delicious!
Tips:
Straw mushroom soy sauce is only added when frying the dried radishes, do not add it at other times, and do not put too much, so as not to affect the color of the filling.
