Vegetarian Radish Vermicelli Buns
1.
Soak the fungus in cold water in advance.
2.
The vermicelli can also be soaked in cold water, if there is not enough time, it can be soaked in hot water.
3.
Green radishes are grated into filaments with a grater, and then sprinkled with salt to pickle out moisture. Carrots are treated in the same way.
4.
The pickled radish shreds are assisted with gauze to remove the moisture.
5.
After squeezing the water, the filaments of the radish are relatively long, it is best to simply chop, and the carrot is the same.
6.
The fungus should be finely chopped, and the shiitake mushrooms should be washed and chopped.
7.
Wash the shallots and chop them.
8.
The vermicelli is also finely chopped.
9.
Put all the prepared ingredients into the basin.
10.
Add a tablespoon of light soy sauce and a tablespoon of vegetable oil.
11.
Stir well and set aside.
12.
Flour, water, and yeast are directly whipped in a bread machine and fermented to double their size.
13.
Take out the fermented dough to exhaust.
14.
Cover with plastic wrap and wake up for ten minutes.
15.
Then divided into small doses.
16.
Take out a small piece of medicine, roll it into a circle, and wrap it with a large piece of filling.
17.
Then follow a pleat and pinch it to the center, and a simple bun is completed.
18.
Put the wrapped buns directly into the steamer, leaving a gap between each.
19.
Cover the lid and leave it to ferment for 20 minutes directly in the pot.
20.
The steamed buns are not very big, so I can use the electric pottery stove for 25 minutes.
21.
Do not open the lid of the freshly steamed buns. It is best to open a gap and slowly mix the cold air.
22.
Then slowly open the lid, beware of water vapor.
23.
Such buns will not dent due to immediate contact with cold air.
24.
Serve and serve.
Tips:
1. The dough is not easy to ferment for too long, and it is prone to sour taste. Be sure to pay attention to the size when fermenting.
2. Although all the ingredients are chopped up, you don't need to chop them too much into momo.
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