2. Accessories: shrimp skin (60g), cucumber (75g) and garlic moss (60g).
3. Seasoning: green onion (30g), ginger (10g), salt (8g), monosodium glutamate (4g), yellow sauce (35g), pepper (2g), alkali (1g), sesame oil (15g) and peanut oil.
4. Production method: Peel and wash onion and ginger, and cut into powder for later use; Wash the tofu, put it in the boiling water pot, take it out and drain it, and cut it into small squares of about 1 cm for later use. Wash cucumber and garlic seedlings, drain and cut into pieces; Soak seaweed dry, remove and cut into pieces for later use.
5. Put the bean curd into a pot, add diced cucumber, diced garlic, dried seaweed, chopped green onion, Jiang Mo, peanut oil, yellow sauce, sesame oil, monosodium glutamate, salt and pepper, and stir well to get the filling.
6. Mix flour and yeast together, mix with warm water and knead well. At the beginning of the dough, add a proper amount of edible alkali, knead thoroughly, divide it into dough with uniform size, roll it into round crust, put the stuffing in the middle of the round crust, knead it tightly, and knead it into 18-20 pleats, that is, the steamed stuffed bun is green. Put the raw steamed buns in the drawer, steam them with boiling water, and you can eat them.