Moldy Dried Vegetable Buns
1.
First wash the moldy dried vegetables and soak them in water for 2 hours
2.
Put flour, yeast, water and a little vegetable oil in the inner pot of the cooker
3.
Mix the noodles with a chef machine for 6 minutes
4.
After making a dough, cover it with a damp cloth and start to ferment
5.
Prepare green onions and minced ginger
6.
Wash the soaked moldy dried vegetables to control the moisture and place them on the chopping board and chop
7.
Add corn oil to the wok
8.
After heating up, add meat and stir fry
9.
Stir-fry, add ginger and stir-fry after changing color
10.
Add soy sauce
11.
Add two spoons of sugar
12.
Pour in the chopped moldy dried vegetables, stir-fry evenly and turn off the heat
13.
After the moldy dried vegetables cool down, add the chopped green onions
14.
Add sesame oil
15.
Add appropriate amount of salt, stir evenly and set aside
16.
At this time, see if the dough has risen to three times the size
17.
Pour it on the chopping board and knead it to exhaust
18.
After kneading into long strips, cut into small pieces and press flat
19.
Roll into a pie crust
20.
Place the pie crust on the palm of your hand and use a spoon to add the moldy dried vegetable stuffing to make a bun
21.
After all the buns are wrapped, they are placed in a steamer covered with a damp cloth, covered with a lid, and steamed for 20 minutes.
22.
After boiling, steam for 15 minutes, turn off the heat and simmer for 3 minutes, then open the lid and you can pick it out and eat it.
Tips:
After turning off the heat, be sure to simmer for 3 minutes, so as not to cause the buns to collapse when the lid is opened, and the chopped green onions must wait for the fried moldy dried vegetables to cool before adding, otherwise the taste will not be good.
