Dida vegetable buns
Overview
Dida vegetables, also known as ground ears, mulch, lichen, and soft ground vegetables, are very similar in color and shape to black fungus. They grow on cool, moist slopes and beside rivers. They are a real wild vegetable. After a spring rain, the tiny hyphae swell up like mushrooms as soon as the rainwater hits them. The soft ground stuffing is used to make steamed buns, which are delicious; it can also be mixed into it when steaming rice; it is especially suitable for stir-fry and soup. There is a song about soft ground in the rural areas of southern Shaanxi: Soft ground and delicious food. Eating soft ground every day is better than living gods.
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Ingredients
Steps
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Mix the dough ingredients together and knead it into a smooth dough, then place it in a warm place to ferment.
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Wash and drain the diced vegetables.
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Beat the eggs and add cooking wine into the oil pan. Use chopsticks to stir-fry into small pieces.
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Chop chives and green peppers separately.
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Add salt, light soy sauce, oyster sauce, and thirteen spices to the Dida vegetables and mix well. Finally, pour in sesame oil and mix well.
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Pour in chopped green pepper, chopped green onion, and chopped eggs, mix well and set aside.
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Let the dough rise until doubled in size.
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Press to release the air, add a little dry flour and knead again into a smooth dough, divide into small pieces.
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Roll the dough into a slightly thicker middle and thinner edges.
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Take one and add appropriate amount of dida stuffing.
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Wrap into buns.
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Do everything in order, cover with plastic wrap and let it rest for about 15 minutes. Put it into a pot of cold water, 12 minutes after the water boils, turn off the heat and simmer for about 3 minutes.
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The finished product has delicious fillings and rich nutrition.
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Finished product
