Vegetable Buns
by YY in the kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak and wash the Qingjiang vegetables; soak the small shiitake mushrooms in hot water, rinse, and remove the stalks; soak the yuba in water to soften, and then rinse; prepare the ginger and chives, and cut into pieces for later use.
2. Pour all the dough ingredients into a basin, knead it into a smooth dough, and ferment at room temperature to double its size.
3. Cut the Qingjiang vegetable into shreds, put a little salt and mix well, and squeeze the water slightly; shreds the shiitake mushrooms and yuba separately, add minced ginger, chopped green onion, oyster sauce, salt, pepper powder, sesame oil, red oil, chicken essence and mix well to become Stuffing.
4. After the dough is fermented, take it out and knead it into a long strip, and cut it into your favorite size with a knife.
5. Take a small dose and roll it into a round piece with a rolling pin, and put the filling in the middle.
6. After each small dose is completed as above, put it on the oiled steamer, close the lid and let it stand for 20 minutes.
7. After standing still, put an appropriate amount of water in the pot. After the high heat is boiled, put in the embryos of the buns, cover the lid and continue to steam for 15 minutes, turn off the heat and simmer for 3 minutes.
