1. Put the water, yeast, and fine sugar into the flour and stir;
2. Knead into a smooth dough and leave it in a warm place for fermentation;
3. Put an appropriate amount of cooking oil in the wok;
4. Pour in the beaten egg liquid;
5. Fry the eggs until cooked, put them in a bowl and let cool;
6. Put the carrot into the bowl;
7. Continue to chop the peppercorns into a bowl;
8. Then chop the sea cucumber into a bowl;
9. Cut the horned melon, put it in a bowl, and add five-spice powder;
10. Stir evenly;
11. When the dough grows twice as large, the fermentation ends;
12. Knead gently to exhaust the dough, put it on the chopping board and let it stand for 15-20 minutes;
13. When the noodles are about to wake up, put the salt in the filling and mix well;
14. Knead the dough into a long strip;
15. Divide into noodles of uniform size;
16. Roll it into a thick skin in the middle and a thin skin around it;
17. Pack the well-mixed fillings;
18. Fold the dough into small folds in one direction, and finally close it;
19. Leave the prepared raw buns for 15 minutes for proofing;
20. Put an appropriate amount of water in the steamer, put the prepared raw buns on the steamer, cover the pot, turn on high heat, and turn off the heat 13 minutes after the whole pot is steamed;
21. Turn off the heat for 3-5 minutes, open the lid, take it out and eat;
22. I don’t have too many such vegetarian stuffed buns to eat 3 at a time, hehe.
Tips:1. When mixing noodles, adjust the water consumption according to the water absorption of the flour and increase or decrease appropriately;
2. There is a lot of water out of the vegetarian stuffing, so the salt must be put before the package;
3. The veggie bag is easier to cook, and the steaming time should not exceed 15 minutes.
