1. Prepare all the ingredients.
2. Soak dried shiitake mushrooms in advance, wash the small greens, and drain the water for later use.
3. Put an appropriate amount of water in the pot, boil on high heat until it boils, add a little salt and oil in the water, and then blanch the small greens in a pot of boiling water. There are a lot of green vegetables, so they need to be blanched in batches. Every time you put it, you have to wait for the water to boil before adding it. Blanch it for 5-10 seconds, the vegetables will turn yellow after being blanched for a long time.
4. Prepare a pot of ice water, immediately remove the hot vegetables and put them in the ice water to cool down. Change the water after the water temperature rises to let the vegetables cool completely. The cooling of ice water can keep the green color of green vegetables.
5. The soaked shiitake mushrooms drain the water and cut into small cubes. Do not chop too much. Keep the granular shape and taste more.
6. Put a little more oil in the pot than usual for cooking, then add the shiitake mushrooms and stir-fry, let out and let cool for later use. The fried shiitake mushrooms will be more fragrant and delicious.
7. Take out the small green vegetables, dry the water a little, and then chop them with a knife.
8. Wrap the greens with gauze and squeeze out the moisture. The drier the better. Only when the greens are dry enough will they absorb the oil like a sponge, making them crisper and greener.
9. Put the stir-fried shiitake mushrooms into small green vegetables, add salt, sugar, monosodium glutamate and salad oil.
10. After mixing well, add sesame oil and mix well, and the filling is ready. Put it in the refrigerator for an hour to allow the oil to penetrate into the vegetables and make the filling more flavorful. Sesame oil can make vegetable wraps more fragrant.
11. Next, prepare the bun skin. Put flour, yeast and sugar in the mixing bowl.
12. Pour in water while stirring with chopsticks to form a flocculent. Use cold water in summer and warm water in winter.
13. Knead into a soft and smooth dough, the dough must be kneaded thoroughly, soft but not sticky.
14. The dough does not need to be fermented, it is directly shaped and kneaded into long strips of uniform thickness.
15. Cut the doses into equal parts, each weighing approximately 35 grams.
16. Round each dough separately. Be careful to cover the dough with plastic wrap at any time to prevent the surface from drying out.
17. Roll out the small dough into a bun skin with a thick middle and thin edges. Don't roll it too thin, leave a certain thickness for easy proofing.
18. Take a piece of bun wrapper and put the filling in the middle. The filling of the plain bun is more delicious.
19. Then wrap the fillings, pinch the folds of the buns with both hands, and practice a few more times.
20. After all the steamed buns are prepared, place them on the steaming grid and let them stand for about half an hour, and they can be distributed for 8 minutes. Pay attention to leave a little space between each bun to facilitate fermentation.
21. After fermenting to visibly enlarge, steam for ten minutes. The buns with green vegetables are easy to cook. They don’t need to be steamed for too long, and they tend to turn yellow after a long steaming time.
22. After steaming, immediately open the lid and place the buns on the drying net.
Tips:1. This is a vegan steamed bun without any fishy ingredients. The seasonings are only oil, salt, sugar, and no heavy seasonings such as oyster sauce and pepper.
2. One-time fermentation of steamed buns, simple and easy.
