Spring Bamboo Shoots and Leek Vegetarian Three Fresh Buns

Name: Spring Bamboo Shoots and Leek Vegetarian Three Fresh Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 2 pcs Spring bamboo shoots; 1 piece Chives; 3 pcs egg; 5g Dry yeast; 320g warm water; Some Vegetable oil; Some salt; 20g Chicken sauce; 20g Sesame sesame oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Chunsun is a specialty of the South. Nowadays, with the rapid transportation and logistics, you can see Chunsun either on the Internet or in the northern market. I know that there are two kinds of spring bamboo shoots in terms of shape, one kind is thin and long, such as Lin'an small lei bamboo shoots, and the other is thick and strong hairy bamboo shoots. These two kinds of bamboo shoots have their own characteristics, so try both to see which one is more suitable for your own taste.

Every spring, my family doesn’t eat less bamboo shoots, so I don’t eat enough in various ways. Stir-fried shreds, fried slices, stewed meat, soup, the most favorite is to make various fillings, dumplings or buns.

A few days ago, I made "Sauce-flavored Bamboo Shoot Diced Pork Buns" with bamboo shoots and the unique yellow sauce in the north. Many friends followed and said it was too fragrant. Today, let's change to a different taste, without meat, which is no worse than the meat. It is full of tenderness, and the word "fresh" is more prominent.

For the vegetarian food, spring bamboo shoots, leeks, and eggs are used. Just look at each one has its own fragrance, and the nutritional value is not low. Combining these three, it has the crispness of bamboo shoots, the fresh fragrance of leeks, and the strong fragrance of eggs. If you can buy spring bamboo shoots, you might as well follow me to make them and keep the stuffing that can become your classic bun.

In addition, many people ask me if it’s okay if the steamed buns only need to be fermented once. I replied, of course. Today, our steamed buns only need to be fermented once, which is 1 hour less than the second fattening. The big steamed buns are soft, white and fat, and the skins are tender and the fillings are not enough.

Spring Bamboo Shoots and Leek Vegetarian Three Fresh Buns

1. Flour, dry yeast, and warm water are put in the same basin; warm water means that the temperature is about 40 degrees, which is similar to the hand temperature; the water absorption rate of flour is different, so the amount of water can be added gradually. Generally speaking, the amount of water is 55- of the amount of flour. 65% is acceptable, less water, strong three-dimensional impression of buns, more water, softer bun skin, but easy to collapse, poor three-dimensional impression;

Spring Bamboo Shoots and Leek Vegetarian Three Fresh Buns recipe

2. First use chopsticks to stir it into a flocculent state, without a dry powder state;

3. Knead it into a smoother dough by hand, cover it with plastic wrap or cover it, and put it aside;

4. When fermenting the dough, treat the fillings: peel off the outer skin of spring bamboo shoots, cut in half, boil in light salt water for 10 minutes to remove excess oxalic acid, and rinse with cold water; clean the leeks and shake off the water between the leaves; 3 eggs get ready;

5. Mince the leeks and set aside;

6. Cut the spring bamboo shoots into large pieces and break them with a cooking machine. Don’t break them particularly. They are as big as rice grains and taste more delicious.

7. There is a lot of juice in the spring bamboo shoots, put them on the filter cloth to squeeze out the excess water, so that the processed fillings will not collapse with water;

8. Pour an appropriate amount of oil into the wok. Don’t wait for the oil to heat up. Pour the beaten egg liquid into the pot. Use chopsticks to keep stirring in one direction until the egg liquid is completely solidified and becomes broken eggs; if the egg lumps are too large, use it Shovels with a shovel;

9. Let the eggs dry, pour the chopped spring bamboo shoots into the pot, pour some chicken sauce, salt, and stir evenly;

10. Add the leeks at the end, spring bamboo shoots for the oil, and then drizzle a little sesame oil to increase the fragrance;

11. The dough after 30 minutes is slightly larger than before;

12. Pour the dough onto the chopping board and knead it harder. The dough is soft and moisturized. Knead into thin strips, cut into uniform size, and roll out into a round crust with a thicker middle and a thinner edge;

13. Take an appropriate amount of filling and place it on the round crust. Because it is a plain filling, and the materials cannot be glued together, it is necessary to press a little harder to avoid seeing too much and there are no two bites of filling after steaming;

14. According to the method you like, wrap into a bun; if you can't wrap it, you can make it into a bun.

15. Put enough water in the steamer in advance, put the steamer and the cloth on the steamer, and put each bun on the steamer and cover the lid. Because the steamed bun is directly wrapped without basic fermentation, so The fermentation time in the pot is about 30-45 minutes, depending on the ambient temperature to adjust, for example, it is now summer, the temperature is high, about 30 minutes is almost ready to steam;

16. After the steamed buns are steamed, do not uncover them, and simmer for 5 minutes. The skin is smooth and not wrinkled.

Tips:
1. The first serving of steamed buns, except that the softness is slightly worse than that of the second serving, is no different, and it can save at least 1 hour;
2. Because the spring bamboo shoots are blanched and cooled, there is a lot of water in it, so you must hold it in water so that the filling will not come out of soup after salting, and the bottom will not collapse in the pot when it is fermented. Causes dead skin.