Shengjian Vegetarian Bun
1.
Rub the wax gourd and let it out naturally
2.
Dissolve the yeast powder in warm water at 40 degrees, then add cold water to the noodles to form a dough, and let it stand to double its original size. If you notice a sour taste after a while, it means that the amount of baking powder is large and you can add some baking soda to re-boil the noodles.
3.
Grate carrots, add salt, and dry after watering out
4.
Diced fried dough sticks, fungus and shiitake mushrooms
5.
Diced sea rice
6.
Let’s talk about sea rice, shiitake mushrooms, and fungus, mix well with auxiliary materials other than salt, then add winter melon and carrots and mix well.
7.
Mixed stuffing
8.
After the dough is made, knead it into small balls and wrap them into small buns. Wake up for 10 minutes. Spread oil on the pan, heat it, put in the buns, wait for about 1 minute for the bottom of the buns to brown, put in half a bowl of water over high heat, and just fill half of the buns. When the water dries, the raw decoction package will be cooked
Tips:
Winter melon has a lot of water, and it is more fragrant without adding a lot of salt. Although the buns made are a bit crumpled, they taste good
