Zucchini and Egg Stuffed Buns
1.
Prepare the ingredients you need. Let's make the noodles first. Add water to the flour, stir it into a flocculent shape with chopsticks, and then knead it into a smooth dough. My mother taught me the three elements of kneading noodles: surface light, pot light, and hand light. Such dough is a qualified dough. Cover the kneaded dough with a lid or plastic wrap and leave it aside to ferment.
2.
Wash the zucchini skin, rub it into filaments with a grater, squeeze out the water, and place it in a basin for later use. You need to buy zucchini with a yellow skin. This type of zucchini is relatively old and produces less water. Even if you squeeze it, you can't squeeze out much water. It is very suitable for filling. Green zucchini is tender and has a lot of water, so it is suitable for frying.
3.
Beat 3 eggs in a bowl, add appropriate amount of salt, 2 tablespoons of cooking wine, stir evenly, pour and stir in the oil pan, fry into broken eggs. It should be noted that in this step, the salt in the egg should be added enough at one time. To ensure that the filling does not come out of the soup, no more salt is added later.
4.
The soaked fungus is cleaned, squeezed out the water, placed on the chopping board, and cut a few times with a knife, without breaking it too much.
5.
Put zucchini stuffing, chopped eggs, fungus together, chopped green onion, minced ginger, and fresh vegetables together, pour some sesame oil, and mix well. Okay, the delicious zucchini and egg filling is ready. Smell it, it's very delicious! You can eat it as a dish.
6.
Now let’s take a look at how the dough is fermented. It has been fermented to twice its size and looks very fluffy. Pull up the dough, there are many dense small honeycombs in it, and smell it with a slight fermented fragrance, so that the dough will ferment. All right.
7.
Sprinkle an appropriate amount of flour on the chopping board to prevent stickiness, take out the dough, use a little bit of strength, fully knead the dough, drain the air, and knead the dough into a smooth and delicate dough. Grab it into a jelly and roll it into a dough slightly larger than the dumpling wrapper.
8.
Take out one of the noodles, put in an appropriate amount of zucchini and egg filling, squeeze it from the right side, and squeeze it into a wheat ear bun.
9.
Wrap everything else one by one, put it on the drape, and let it rest for 20 minutes. The owner of the steamed bun shop told me: The steamed buns will become white and fat, and the steamed buns will be white and soft. They are delicious and delicious. Don't save this step. Don't put the buns directly into the pot. Without this step, the buns will not collapse or be noisy.
10.
The steamed buns are neatly placed on the steamer, and the steamer should be brushed with some cooking oil in advance to prevent sticking. The buns are ready to be steamed 12 minutes after SAIC. Don't open the lid in a hurry after turning off the heat. Wait 3 minutes before opening it to prevent steam from dripping on the buns and forming blisters.
11.
Steaming buns is not easy to say, but not difficult to say. As long as the dough is well kneaded, the next step is to wake up before serving. When this step is done, the buns will be white, soft and fragrant. Okay, hurry up and make it!
