Vegetarian buns with mushrooms and vegetables

Overview

How to cook Vegetarian buns with mushrooms and vegetables at home

Tags

• staple food
• home cooking
• chinese cabbage
• crushed vermicelli
• egg
• flour
• ginger powder
• mushrooms
• peanut oil
• sichuan pepper powder
• thirteen incense
• warm water
• white sugar
• dry yeast
• minced green onion
• salt

Ingredients

Steps

1. 1 Prepare 500 grams of flour and add a small amount of sugar. Dissolve the dry yeast with warm water and let it sit for 5 minutes, then pour it into the flour and add an appropriate amount of warm water to knead the dough.

   

2. 2 Knead the smooth dough, cover with plastic wrap, and leave in a warm place to ferment for one hour.

   

3. 3 While the dough is fermenting, prepare the filling. Fry the eggs, let cool and then chop.

   

4. 4 Wash the baby cabbage, blanch it, squeeze out the water, and chop into small pieces.

   

5. 5 Soak dried shiitake mushrooms, blanch and cut into cubes.

   

6. 6 Soak sweet potato vermicelli until soft and boil, remove and cool, then cut into pieces.

   

7. 7 Chop green onions and ginger separately.

   

8. 8 When the dough expands to twice its original size, a lot of honeycomb tissue and a large number of small bubbles appear inside, the fermentation is complete.

   

9. 9 Continue to knead the dough with your hands to expel the air inside and knead it to the original size of the dough. (You can cover the dough with a damp cloth again to allow it to expand a second time).

   

10. 10 Mix the seasonings into the vegetable filling before wrapping to prevent the filling from becoming watery. Mix all kinds of side dishes, add salt, thirteen spices, pepper powder and oil that suits your taste, and mix well to form a filling.

    

11. 11 Roll the dough into a long strip and roll it into a round dough.

    

12. 12 Wrap in fillings.

    

13. 13 Pinch the edge of the dough with the thumb and index finger of your right hand and pleat until the edge is pinched and sealed. The pleats are facing up to form a dough.

    

14. 14 The prepared steamed buns should be left for 10-15 minutes, which is called proofing, and then steamed. Soak the gauze and lay it on the steaming grate. Put cold water in the pot (in fact, you can also boil the water and then put it in the pot, which has little effect). This can make the buns heat evenly to make up for the lack of fermentation of the dough. After the water boils, steam over medium heat for 8-10 minutes.

    

15. 15 Don't rush to open the pot lid after steaming to avoid shrinkage and wrinkles of the buns' skin. After steaming, let it sit for 5 minutes before opening the lid, and you will see the plump and attractive vegetarian buns!