Steamed Buns with Mushrooms and Vegetables

Name: Steamed Buns with Mushrooms and Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Zhongyu Multi-purpose Wheat Core Flour; 108g warm water; 3g yeast; 3g Sugar; 2g Baking powder; 25g Dried shiitake mushrooms; 500g Fresh rape; 2 pcs egg; 3g salt; a little Chicken Essence; 3g Rapeseed oil; 5g sesame oil

by I have dried shrimp

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When choosing between stuffed steamed buns and steamed buns, I usually choose steamed buns, except for one type of steamed bun, which is stuffed with mushrooms and green vegetables. The refreshing stuffed buns with mushrooms and green vegetables are refreshing and fragrant, and they will never tire of eating. It is the NO in my heart. 1 bun.
This is a classic vegetarian stuffed bun. It only needs two simple ingredients: Shanghai green and shiitake mushrooms, but they are very delicious when paired. You can feel the sweet taste of green vegetables and the tender taste of mushrooms. The taste is fresh and fragrant, and the taste is attractive. .
In order to be healthier, I chose Zhongyu multi-purpose wheat core powder, using advanced technology and equipment, in the production process through precise ratio matching, scientific moisture adjustment, extracting the wheat core essence, with the original natural micro yellow. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented, and it is healthier to eat. The current temperature is very suitable for making noodles and making noodles, making noodles, making stuffing, and making buns. The whole process takes an hour, and it really quickly tastes in your mouth. Seeing that there is a dim sum, my heart is not as good as action, and I also steam it for my family One cage. . .

Steamed Buns with Mushrooms and Vegetables

1. Soak dried shiitake mushrooms, wash and squeeze out the water and chop;

Steamed Buns with Mushrooms and Vegetables recipe

2. Put a little oil in the wok, fry the shiitake mushrooms and serve;

3. Boil the rapeseed in boiling water for 30 seconds, then remove to cold water;

4. Chop again

5. Rape wraps the gauze to squeeze out the water;

6. Beat the eggs, stir-fry and serve;

7. Put rapeseed and shiitake mushrooms in a large bowl;

8. Add salt, sugar and chicken essence and stir evenly;

9. Add eggs, rapeseed oil, and sesame oil, mix well, and the filling is ready;

10. Add yeast, sugar and baking powder to flour;

11. Stir in warm water and knead into a smooth dough;

12. Knead the dough into long strips and divide it into appropriate doses;

13. Roll the bun skin;

14. Wrap it into the filling and squeeze it into a bun;

15. Fermented at room temperature and fluffy, it will rebound when pressed by hand;

16. After adding water to the steamer to boil, put it in the pot and steam for 10 minutes;

17. Finished product.

Tips:
1. You can use fresh shiitake mushrooms.
2. The whole package is fermented at one time. I fermented at room temperature, 24 degrees, about 20 minutes, without using the oven or hot water to ferment, the buns made are very smooth.
3. Make sure the water is boiling before steaming! Steam on fire for 10 minutes! It can be uncovered immediately after steaming, and it will not collapse.