Sea Vegetable Bun

Sea Vegetable Bun

by Corduroy

4.9 (1)







For fillings and tastes, families and individuals have their own habits and preferences.


Sea Vegetable Bun

1. Rinse dried shrimps and soak them in warm water until they have no hard cores

2. Remove and drain the water, chopped

3. Cut fresh pork into small cubes, add minced ginger and soy sauce, mix well, marinate for 20 minutes

4. Clean the leeks, soak in light salt water for 20 minutes, rinse, drain and chop

Sea Vegetable Bun recipe

5. Pick and wash sea vegetables (Suaeda salsa), blanch them in boiling water until they change color

6. Take out the shower and soak in cold water for 1 hour, changing the water once in between

7. Remove the soaked sea vegetables, squeeze out the water, and chop

8. The above raw materials are mixed

Sea Vegetable Bun recipe

9. Add peanut oil and mix well, then add salt, soy sauce and monosodium glutamate to taste, and finally add a few drops of sesame oil and mix well

10. Dilute the yeast with warm water, add flour and stir to make a wet dough, then knead it into a smooth dough, cover it with a damp cloth

11. When the dough is fermented and fluffy to twice its size, take it out and knead it evenly, and divide it into equal-sized dough

12. Roll out the skin and stuffing

Sea Vegetable Bun recipe

13. Cover the wrapped buns with a damp cloth, and continue to hair until the dough is fluffy and light

14. Both cold and hot water can be used in the pot, boil on high heat, turn off the heat 15 minutes after SAIC, steam for 5 minutes, and boil the pot

Sea Vegetable Bun recipe
Sea Vegetable Bun recipe


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