Mushroom and vegetable buns with oil residue

Overview

How to cook Mushroom and vegetable buns with oil residue at home

Tags

• staple food
• home cooking
• chicken powder
• flour
• green vegetables
• lard residue
• mushrooms
• onions
• yeast
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Pick and wash the green vegetables, boil a pot of water and add a little salt, turn off the heat, add the green vegetables and blanch them briefly, take them out and immediately put them into cold water. Soak the mushrooms.

   

2. 2 Chop the green vegetables, squeeze out the water, chop the lard residue and soaked mushrooms into small pieces, and mince the onion and ginger. Add oil to the wok, add chopped green onions and ginger and stir-fry until fragrant, add mushrooms and stir-fry out the water, add a little sugar to taste. Add green vegetables and lard residue to the fried mushrooms, add salt, chicken powder and sesame oil and mix well to form a filling

   

3. 3 Dissolve the yeast powder in warm water, add flour, a little sugar and a soft and hard dough like dumplings, cover and ferment, knead evenly and cut into small pieces.

   

4. 4 Roll out the dough into a thin crust with a thick middle and add the prepared filling.

   

5. 5 Shape into buns, cover with a cloth and let rest for 10 minutes.

   

6. 6 Boil water in a steamer, put in the risen buns, and steam over medium heat for 20 minutes.

   

7. 7 This kind of buns doesn’t need any extra condiments to make them delicious.

   

8. 8 Look, chubby is very cute.

   

9. 9 Break one open, it's green and moist, take a bite.