At noon, when we don't know what to eat, my mother will roll steamed bread for us, and the thin dough is wrapped with our favorite stuffing. The classic fillings are leek and egg fillings, golden eggs and green leeks, which are delicious and delicious. Mom is the oldest one, and one can eat the most.

Some places are also called vegetable awns, which are named after their large size and strong appearance. With the boldness and strong simplicity of northerners, this dish is very grounded. If you want to eat soft, you can steam it, and it is bright and bright outside; If you want to eat something hard, you can fry it, which is crisp and chewy.

Today, I will share with you a new way of eating, no cooking, no ironing. The thin skin and stuffing are soft and delicious, and will not be hard for two or three days. And there is no technical difficulty, and novices can succeed at one time. Let's take a look at the practice!

food

Peel: flour, salt and water.

Stuffing: zucchini, carrot, onion and shrimp skin.

working methods

Prepare 300 grams of flour, add 3 grams of salt, stir well, add 170 ml of water, stir into a flocculent shape, knead into a slightly soft dough, cover it, and simmer for 20 minutes.

Prepare two zucchini shreds, then prepare a carrot shreds, add a proper amount of salt, stir well, marinate for ten minutes, and marinate the water.

Take a small bowl, beat in three eggs, stir well, put oil in the pot, pour in the egg liquid after the oil is hot, spread it out quickly, and let it cool for use. Prepare another handful of shallots and cut them into chopped green onions.

Squeeze the water out of the pickled zucchini, then cut it into several knives, chop it up and put it in a big bowl.

Add cold eggs, chopped green onion, a handful of shrimp skin, proper amount of oil, chicken essence, pepper and sesame oil, and stir well.

Knead the dough into long strips, cut into balls of uniform size, and knead all the balls round. Then take the first kneaded agent and roll it into a rectangular dough sheet with a thickness of about one millimeter. After rolling, put the stuffing in the middle.

Then fold the two sides in half to the middle, then roll them up from one end, and finally press them gently by hand, and a green blank is completed.

After all is done, put it into a steamer, and steam it after the water is boiled 15 ~ 20 minutes. There is no need to stew, just open the lid and serve.

Our vegetarian steamed stuffed bun is ready, wrapped in layers of stuffing. Taking a bite is particularly enjoyable, less oil is healthier and more suitable for family consumption. Like a friend can try!