250g medium gluten flour

2.5 grams of yeast powder

Sugar [Figure] Sugar 1 teaspoon food

Water125g

250g green vegetables (Shanghai Green)

Dried mushrooms [Figure] Dried mushrooms eat the same thing.

Dry rice [Figure] Dry rice is the right amount of food.

Sugar [Figure] Sugar-like food

salt

Sesame oil [Figure] Appropriate amount of sesame oil

Pepper [Figure] A little pepper.

Recipe practice:

Illustration of the set meal method of mushrooms and vegetables 1 1. Wash the vegetables, blanch them in a boiling water pot, and then cool them immediately. When scalding, drop a few drops of oil into the pot and add a proper amount of salt, which will lock the nutrition and keep the color.

Instructions for mushroom and vegetable package 22. Cut the blanched vegetables into powder and squeeze out excess water, not too dry or too wet.

Instructions on the practice of mushroom and green vegetable package 33. Soak dried seaweed in advance, wash and chop.

Instructions on how to pack 44 mushrooms and green vegetables. Dried mushrooms are soaked and washed in advance, and then cut into powder.

Instructions on how to pack 55 mushrooms and green vegetables. Mix all the fillings evenly and make them into fillings for later use (seasoning need not be put in a hurry, stir them before bagging, add oil and stir them evenly first, then add salt and sugar to prevent the fillings from coming out of the pot)

Instructions for mushroom and green vegetable package 66. Mix the materials of steamed stuffed bun dough and knead it into smooth and elastic dough.

Instructions for mushroom and green vegetable package 77. The dough is covered with moisture and put in a warm place for basic fermentation (about twice as large)

Instructions for mushroom and vegetable package 88. Move the dough to the table, sprinkle some flour and knead it evenly, let out the air and turn it into smooth dough.

Instructions on how to pack 99 mushrooms and green vegetables. Knead the dough into long strips and divide it into 12 small dough.

Illustration of mushroom and green vegetable package 10 10. Crush the small dough and roll it into a round dough with a little thickness in the middle and a little thickness around it. Put the smooth surface outside and wrap it with appropriate stuffing. 6. Turn the hem and finally pinch it.

Description of packaging methods for mushrooms and vegetables 1 1 1. Let the wrapped buns stand for 10 minute (cover them with a wringing wet cloth to prevent the dough from drying out).

Illustration of the method of mushroom and green vegetable set meal 12 12. Put the steamed bread in a cold water steamer, bring it to a boil with high fire, and steam it for 7 or 8 minutes on medium fire (the stainless steel steamer can be coated with a thin layer of cooking oil in advance to prevent the steamed bread from getting stuck, which is very convenient and does not need to wash gauze).

Illustration of mushroom and green vegetable package 13 13. Let it stand for 2 minutes after turning off the fire, and then slowly open the lid to take out the steamed bread, so that the temperature in the steamer can gradually approach the outside, and the cold air will not suddenly enter and cause the steamed bread to wrinkle.