Green vegetable buns

Overview

I have always wanted to steam steamed steamed buns, but I don’t know what fillings are suitable for them. I happened to pick the green vegetables that my mother-in-law grew herself, which reminded me of the vegetable and mushroom buns that I used to buy for breakfast at work. I miss the taste and the simple and happy time at that time

Tags

• staple food
• home cooking
• baking powder
• fried tofu
• green vegetables
• mushrooms
• baking soda
• plain flour
• water

Ingredients

Steps

1. 1 First dissolve the baking powder with warm water, pour it into the flour to be used, stir it with chopsticks, then add warm water until the flour becomes a flocculated dough, then you can knead it with your hands

   

2. 2 The water should come in little by little. At the beginning, you only need to knead it roughly, then you can find a lid to cover it and let the dough wake up for a while. You can also sit down and drink tea first

   

3. 3 Wait for about half an hour and then continue kneading until the dough is smooth. You can add some baking soda in the middle and knead together, so that the steamed buns will be softer. Once the dough is evenly kneaded, it can be covered and fermented. I usually start kneading the noodles after eating the night before. When the noodles are ready in the morning, I can wrap them directly

   

4. 4 This kind of green vegetable is called "bamboo tube bud" by the Hakka people. Blanch it in boiling water, pick it up, squeeze out the water, and chop it into small pieces. Soak the mushrooms in advance and chop them into pieces, and chop the fried tofu into small pieces. After these fillings are mixed, start adding lard. You can add more lard. A little sesame oil for flavor, oyster sauce, chicken essence, and salt. Mix well. I always prepare the fillings the night before, so I wait until I get up in the morning to put in the salt.

   

5. 5 I woke up at 6:30 in the morning. My hair was ready and I could start getting ready

   

6. 6 Because it was a bit soft, I added some dry flour and kneaded it a little more

   

7. 7 Divide the dough into equal parts, roll it out into thin dough on both sides and thick in the middle, and start wrapping

   

8. 8 Wrap everything up, steam over high heat for ten minutes, turn to medium heat for five minutes, turn off the heat and simmer for two minutes, and you're ready to start the pot

   

9. 9 I got up at 6:30 and waited until 7:30 when the buns were ready, which was exactly one hour. After eating, it’s time to go to work, and it’s time to go to school.