Vegetarian buns with cowpea and egg filling

Overview

Pot beans have a sweet and mild taste, strengthen the stomach and kidneys, contain protein that is easy to digest and absorb, and also contain a variety of vitamins and trace elements. The phospholipids they contain can promote insulin secretion. In addition, cowpea is rich in vitamin B, C and plant protein, which can calm people's minds. It can regulate the digestive system and eliminate chest and diaphragm swelling. It can prevent and treat acute gastroenteritis, vomiting and diarrhea. It has the effects of quenching thirst and strengthening the spleen, nourishing the kidneys and stopping diarrhea, replenishing qi and promoting fluid production.

Tags

• staple food
• home cooking
• breakfast
• steamed buns
• cowpea
• egg
• five spice powder
• flour
• millet pepper
• oyster sauce
• yeast powder
• salt

Ingredients

Steps

1. 1 Remove the tendons from both ends of the beans, clean them, and chop them into small pieces

   

2. 2 Beat three eggs and set aside.

   

3. 3 Chop the millet pepper, add appropriate amount of oil to the wok, heat it up and add the chopped millet pepper and sauté until fragrant.

   

4. 4 Stir-fry the millet pepper until fragrant, add the beans and stir-fry, add 2 tablespoons of salt, 1 tablespoon of five-spice powder, and 1 tablespoon of oyster sauce and continue to stir-fry for 2 minutes, then pour in the egg liquid and stir-fry until the egg liquid solidifies. Drain and cool until set.

   

5. 5 Take 1500 grams of flour, add 6 grams of yeast, 1 tablespoon of salt and an appropriate amount of water to make a dough. Then let it stand and ferment until it doubles in size. After kneading, take 1/2 of the dough and make it into a small ball. Roll it into a bun wrapper.

   

6. 6 A willow leaf bun is completed

   

7. 7 A round bun is completed.

   

8. 8 After wrapping the buns, there was still some dough left to make ham rolls. After the buns are wrapped, don't be in a hurry to steam them. The fermentation is complete only after the buns are fermented for a second time and turned into fat buns. When they feel soft to the touch and light when picked up, the fermentation is complete.

   

9. 9 Steaming in a pot: Put an appropriate amount of water in a steamer, bring to a boil, add the buns, steam over high heat for 18 minutes, then turn off the heat and steam for another five minutes.

   

10. 10 The big fat buns are out of the pot.

    

11. 11 Set the plate and eat!