Speaking of steamed stuffed buns, I believe many people love them, especially for northerners, which is a rare delicacy. Like jiaozi, steamed stuffed buns are very rich in fillings. In addition to meat buns, all kinds of green vegetable buns are also loved by people. However, there is often a problem when wrapping green vegetable buns, that is, the steamed green vegetable buns will turn yellow, become no longer green, and taste bad. Then how should we make green steamed stuffed buns to keep the green color of the stuffing unchanged? Next, take the steamed buns stuffed with leeks and eggs as an example, and share some correct practices and skills with you. Steamed steamed buns with vegetables always turn yellow. Keep in mind these five points, the green vegetable stuffing is green and not yellow, which is particularly fragrant.

Ingredients: leek, egg, onion ginger, pepper, soy sauce, oyster sauce, salt, sugar, cooking oil, cooked oil, flour and warm water. Steps: First, we mix the flour, put 500g of flour into a basin, melt the yeast powder with about 220ml of warm water, and then slowly add the yeast water into the flour. Because each flour has different water absorption, the amount of warm water should be added according to the specific situation. When adding water, stir it with chopsticks, and then start to make a smooth dough, and cover it with plastic wrap to ferment it to twice the original size.

Then we began to make stuffing, and the leeks were picked and washed first, and then drained for later use. Knock the eggs into a bowl and break them up, add proper amount of salt to taste, and add a little cooking wine to make the fried eggs more tender and delicious. After stirring well, boil the oil in the pan, add the egg liquid after the oil is hot, fry until the eggs are solidified, stir them up with a spoon, shovel them into small pieces and then take them out, or take them out and shovel them. Steam in cold water, steam for 20 minutes after the fire reaches SAIC, then turn off the fire and stew for 3 minutes before taking out the pot to prevent skin collapse.