【Chaoshan vegetarian vegetable buns】

Overview

This is a Chaoshan home-cooked dish - Chaoshan vegetarian vegetable buns. However, here because the ingredients and methods are very particular, it is more noble and can be made as a New Year's dish. It tastes very good. In my hometown, Chaoshan people pay attention to the authentic taste of raw materials and also like light food. They rarely use strong seasonings such as MSG or chili when cooking. Chaoshan people like to use ginkgo to make various sweet soups and dishes in winter. Once at the vegetable market, an aunt asked me what ginkgo is and how to make it. They haven't eaten. I believe the ingredients used this time will be familiar to students in the Chaoshan area. The ingredients include vegetables, mushrooms and delicious ginkgo. They are comprehensive in nutrition and light in taste. But the effect can make people stunned in a grand occasion such as the New Year's Eve dinner!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• bamboo piper
• chinese cabbage
• cornstarch
• dried mushrooms
• ginkgo
• raw gluten
• salad oil
• sesame oil
• shaoxing wine
• sugar
• tea tree mushroom
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Wash and boil the cabbage

   

3. 3 Mushrooms, bamboo fungus, soaked in salt, washed and removed, cut off the ends, remove debris, squeeze out with water and cut into pieces

   

4. 4 Soak mushrooms and bamboo fungus with salt, wash and remove the ends, cut them in half, remove any debris, squeeze them dry with a little water, and cut into pieces. Squeeze the raw tendons with a little water and cut into two sides.

   

5. 5 Boil the ginkgo for ten minutes, peel the skin and remove the bitter core (it will be very bitter when eaten without removing the bitter core)

   

6. 6 Stir-fry the carrots in salad oil until cooked, add Shaoxing wine, add bamboo sheng, raw tendons and ginkgo, stir-fry evenly until fragrant

   

7. 7 Stir-fry the carrots in salad oil until cooked, add Shaoxing wine, stir-fry the bamboo shengs and ginkgo until fragrant, add 2 tablespoons of light soy sauce, some sugar and salt, a little sesame oil to taste, then scoop out

   

8. 8 Roll up the Chinese cabbage and steam over high heat for five minutes

   

9. 9 Finally, add a little salt, sugar, corn starch and water, add sesame oil and pour on the vegetable buns

   

10. 10 Simple and not greasy to eat in summer

    

11. 11 Chinese cabbage has a mild taste and does not have the strong smell of broccoli