Whole Grain Steamed Buns
1.
Raw material diagram.
2.
Put wheat flour, cornmeal and soybean noodles in a bowl, add yeast that has been dissolved in water, and then slowly add warm water to form a dough.
3.
Cover the mixed dough with plastic wrap and put it in a warm place.
4.
Wash the cabbage clean, put it in a boiling water pot and blanch it for 2 minutes, then take it out and let it cool and control the water.
5.
Soak the shrimp skins in cold water for 5 minutes, then control the water.
6.
Chop the water and chop the cabbage.
7.
Beat eggs, mince green onion and ginger, and chop shrimp skin a few times.
8.
Add oil to the pan, fry the eggs and serve.
9.
Put oil in the pan again and fry the shrimp skins until fragrant.
10.
Put the cabbage, eggs, and shrimp skins in a basin, add chopped green onion, ginger, salt and pepper powder, mix well.
11.
When the dough rises to twice its size, it means that the 饧 is ready.
12.
Put the fermented dough on the chopping board, fully exhaust, knead into strips, divide them into ingredients, roll them into thin dough with thick edges in the middle, wrap them into buns one by one, and let them stand for 20 minutes.
13.
Put the bamboo basket in the steamer, steam for 15 minutes after the high heat, turn off the heat, and then simmer for 5 minutes to prevent the buns from shrinking when cold.
Tips:
1. The eggs and shrimp skins have been deep-fried, so there is no need to add oil.
2. It is necessary to eat whole grains, but you must pay attention to the combination of the thickness and the nutrient-rich food.
3. The soybean noodles I use are coarse and have small grains. If you don't like the texture that is too coarse, you can buy fine soybean noodles or other multi-grain flours.
