Seasonal Vegetable Buns

Name: Seasonal Vegetable Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 300g cabbage; 1 piece Bell pepper; 3 pcs carrot; 1 Ham sausage; 3 tablespoons Sunflower seed oil; 1 tablespoon Sugar; 2 tsp Refined salt; 2 tsp Chicken Essence; 2 tsp Soy sauce; 50g Green onions; 1 small piece ginger

by Blue sky 1751901

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Steamed buns are fermented foods. Eating more fermented foods is very good for human health. Traditional fermented foods have a wide range of raw materials, and the fermentation uses a variety of microorganisms. The main forms of fermentation are liquid or solid fermentation and natural or pure-bred fermentation. Traditional fermented foods have rich nutritional value and powerful health care functions. Let flour fermentation have Many methods, such as baking soda fermentation, old noodle fermentation, yeast fermentation, etc. The principle of these methods is the same, that is, a large amount of carbon dioxide gas is generated in the dough through the leavening agent. During the cooking process, the carbon dioxide is heated and expanded, so the pasta becomes soft and delicious. But the first two methods have their own drawbacks. Baking soda will seriously destroy the B vitamins in the flour, and the fermentation of old noodles will make the dough sour. Only yeast fermentation will not only make the pasta taste good, but also improve its nutritional value.

Seasonal Vegetable Buns

1. Use warm water to dissolve the yeast powder, pour it into the flour and stir it, then add an appropriate amount of warm water to knead the dough, knead it into a smooth dough, cover it with fresh film, and place it in a warm place to ferment for later use; wash all the ingredients and control the water. Shredded kohlrabi

2. Add water to a wok and bring to a boil, blanch the cabbage, remove and let cool for later use; cut carrots and bell peppers into small cubes

3. Cut the ham sausage into small pieces for later use, chop the green onion and ginger into small pieces, remove the water from the cabbage and chop the green onion and ginger into small pieces. Place all the fillings in a larger container

4. Add sunflower oil, refined salt, soy sauce, sugar, and chicken essence in sequence, and stir evenly, the bun filling is done; sprinkle flour on the panel, and put the fermented dough on the panel

5. Add baking soda and knead repeatedly, divide into two parts, knead into even strips, and cut into noodles of the same size

6. Press the dough into the shape of a small round cake, roll it into a thick dough with a thick outer edge, take a portion of the dough in your left hand

7. Put a proper amount of filling in the middle of the dough (Picture 1), start from one side with your right hand and pinch the pleats (Picture 2). The left and right hands must be coordinated. Press the filling with your left thumb and forward the dough with your index finger. Do not loose your right thumb and index finger. Pinch the pleats straight forward (Picture 3)

8. Finally, close the buns and wrap all the buns in the same way; add water to the steamer, put the buns into the steamer, cover and let the steamed buns for 15 minutes; after the high heat is boiled, steam for 15 minutes at a time, and then turn off the heat. Simmer the steamed buns for 3 to 5 minutes and they will be out of the pot