Carrot, egg, fungus and shrimp buns

Overview

Carrot: Strengthens the spleen and digestion, benefits the liver, improves eyesight, and beautifies the skin. It is a nutritious home-cooked vegetable. Known as the little ginseng. Eggs: an economical and affordable nutritional product. The protein content is high and easily absorbed by the body. It has the effects of beneficial essence and qi, moistening the lungs and throat, nourishing yang and moisturizing dryness. Fungus: replenishes qi and blood, moistens the lungs, cools blood and stops bleeding, and improves immunity. Shrimp skin: rich in protein, helpful for calcium absorption. Shrimp skin contains magnesium, which can protect the heart and lower cholesterol. Carrot, egg, fungus and shrimp buns are a nutritious table delicacy suitable for all ages. Let’s get started!

Tags

• staple food
• pasta
• home cooking
• old man
• steamed buns
• summer recipes
• autumn recipes
• lunch
• dinner
• students
• edible oil
• egg
• flour
• fungus
• green onions
• oyster sauce
• shopee
• vitamax soy sauce
• warm water
• white sugar
• yeast
• carrot
• milk
• salt

Ingredients

Steps

1. 1 Dissolve the yeast in warm water and pour it into the flour together with the warm milk and sugar. Stir into fluff, then knead into a medium soft and hard dough. The dough for steamed buns is softer than steamed buns. The kneaded dough is covered and fermented. In about one to two hours (depending on the indoor temperature), use your hands to peel off the dough, and it will ferment after it forms a honeycomb shape inside.

   

2. 2 Chop the carrots and fungus into pieces. (I use a multifunctional food processor, which comes in handy.) Chop with a knife if you don’t have tools.

   

3. 3 Chop the scrambled eggs into small pieces.

   

4. 4 Use the pan with scrambled eggs to stir-fry the shrimp skin without adding oil. Stir-fry until it changes color slightly and serve immediately.

   

5. 5 Put a spoonful of oil in the wok (appropriate amount is enough), turn on low heat, add chopped green onion, when the green onion changes color slightly, add chopped carrots and fungus, stir-fry, pour an appropriate amount of Weidarmi soy sauce, and add an appropriate amount of salt. Don't over-fry the carrots, just fry the carrots until the butter comes out. Serve and cool.

   

6. 6 Pour the fried dumplings into a mixing bowl, add appropriate amount of oil and stir. Pour in the eggs and mix well. Finally add chopped green onions and dried shrimps. Mix well and start making buns!

   

7. 7 Knead the fermented dough to remove air bubbles. Divide into equal sized cubes. Knead them separately. Roll out the dough, fold it into a bun, and shape it into a bun. Let the wrapped buns rest for more than ten minutes before steaming them.

   

8. 8 Put an appropriate amount of cold water in the pot and put the buns on it. Close the lid. Turn on high heat and turn off the heat after twenty minutes. Lift the lid again after about five minutes.

   

9. 9 Warm steamed buns, let’s enjoy!