Name: #trust之美# Soba Noodles and Cabbage Steamed Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 300g Soba noodles; 3 pcs Chinese cabbage; 200g Old tofu; 50g Black Fungus; 100g Dried shiitake mushrooms; 100g dried shrimps; 200g Sweet potato vermicelli; 2 pieces Green onions; 10g ginger; 6g Angel Yeast; 5g Five spice powder; 20g Mustard olive oil; 5g sesame oil; 15g salt

#trust之美# Soba Noodles and Cabbage Steamed Buns

by Parents of Middle School Students

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I have two packets of cabbage at home and I have never had the opportunity to eat it. I thought about how to solve it while it was not broken. I suddenly had an idea today---steamed buns.
Steamed steamed buns that are nutritious, healthy and delicious, so Chinese cabbage, shiitake mushrooms, tofu, fungus, sea rice, and sweet potato vermicelli appeared one after another.
Cabbage is rich in vitamins, calcium, zinc, selenium and other minerals, as well as dietary fiber. Regular eating can play a role in anti-oxidation, anti-aging, moisturizing the intestines and promoting detoxification.
Shiitake mushrooms are rich in amino acids. There are 8 kinds of amino acids essential to the human body, and 7 kinds of them are mushrooms. Regular eating can improve the body's immune function, and the effect of reducing the three highs is also good.
The protein content of black fungus is equivalent to that of meat, and various nutrients are perfect and rich. It is known as "the meat of the vegetarian", and it has the functions of purifying the stomach and intestines and digesting cellulose.
Not much to say, let’s take a look at the results of my labor."

#trust之美# Soba Noodles and Cabbage Steamed Buns

1. 1. Put the high-gluten flour and soba noodles in a basin, dissolve the yeast with 350 grams of warm water, slowly add to the flour, and stir into a flocculent with chopsticks.

2. 2. Knead the dough into a smooth dough, cover the basin with plastic wrap or a damp cloth, and leave it in a warm place to ferment.

3. 3. The made dough (about twice the original size)

4. 4. Wash cabbage and control water

5. 5. Tofu diced

6. 6. Soak the sea rice in water for a while, wash and cut into small cubes

7. 7. Soak the mushrooms with water, wash and cut into small cubes

8. 8. The black fungus is soaked with water, washed and cut into small dices

9. 9. Cut the cabbage, add a little salt, mix well and squeeze to remove excess water.

10. 10. The noodles soaked in cold water (the noodles soaked in cold water will not be too soft and can absorb water in the filling).

11. 11. Mince scallions and ginger

12. 12. Stuffing family portrait

13. Stuffing Tianliao Family Portrait

14. 13. Put the oil, five-spice powder, and salt into the filling and stir evenly (because there are vermicelli soaked in cold water, so don’t worry about the water coming out of the vegetables, they will be absorbed by the vermicelli)

15. 15. Put the prepared dough on the chopping board and knead it to exhaust air, knead it into a long strip, cut it into a paste, roll it into a round dough, and make a bun (one person cannot take a picture).

16. 16. Fill the steamer with cold water, put the steamer, put the wrapped buns in, and light the fire. (Put cold water into the wrapped buns, and the second fermentation can be carried out as the water in the pot gradually heats up, so that the steamed buns are soft and sullen)

17. After SAIC, steam for 20-25 minutes (depending on the size of the buns for eyesight), turn off the heat, and wait 3 minutes before cooking (so that the steamed buns will not shrink due to the sudden drop in temperature)

18. 18. Steamed buns

19. Steamed buckwheat bread

20. Steamed buns

21. You can make some garlic juice to make it even more delicious.

22. This is the Chixiaodou tricolor barley rice porridge I cooked. Eating steamed buns and drinking porridge is so comfortable. (Chixiaodou barley rice porridge is to remove moisture, and barley has the effect of lowering three highs)