Very delicious---vegetarian stuffed buns

Overview

Usually I rarely make vegetarian steamed buns, but this time it was because my relatives gave me a lot of home-grown vegetables, a whole big bag. In order to consume these vegetables as quickly as possible, I made today's vegetarian steamed buns. You won’t know until you taste it that it tastes great. Haha!

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• steamed buns
• flour
• fungus
• green onions
• green vegetables
• light soy sauce
• oyster sauce
• peanut oil
• sea rice noodles
• tofu
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Dissolve the yeast with warm water.

   

2. 2 Put the flour into the basin.

   

3. 3 Pour in the yeast water and use chopsticks to stir into a fluffy consistency.

   

4. 4 Knead into a smooth dough.

   

5. 5 Ferment until doubled in size.

   

6. 6 Take out the dough and deflate it into a long shape.

   

7. 7 Divide into portions of similar size.

   

8. 8 Sprinkle a little flour on the cutting board and flatten the dough.

   

9. 9 Use a rolling pin to roll out the bun skin into a thick center and thin edges.

   

10. 10 Hold the bun wrapper in your left hand and spoon in the filling with your right hand. Use the thumb, index finger, and middle finger of your right hand to pinch the pleat downward.

    

11. 11 Place on a steamer lined with corn leaves. (You can also brush oil directly and put the bun embryos in)

    

12. 12 Bring to a boil over medium heat for 15 minutes. Turn off the heat and simmer for another 5 minutes, then lift the lid. (Be careful when opening the lid, and be careful that all the water drips on the buns)

    

13. 13 Here’s another family photo, one of them has already been eaten after boiling the pot, haha. If you can’t finish it, put it in the freezer! Remember to freeze it.