Water-processed Lentinus edodes 135g

500g of green vegetables

2 teaspoons of salt

Sugar 1 teaspoon

MSG 1/4 teaspoons

Sesame oil 1 tablespoon

400g of low-gluten flour.

Baking powder 1/2 teaspoons

Fine sugar 15g

Yeast 1/2 teaspoons

220g of water

How to make mushroom and vegetable bags?

Dice the soaked mushrooms.

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Stir-fry in the oil pan. Put it aside.

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Wash vegetables and cook them until they are raw.

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Take it out and put it in ice water to cool it to keep the color green.

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Juice the cool vegetables and cut them into minced vegetables.

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Add salt, sugar and monosodium glutamate to taste and stir well.

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Add the fried mushrooms and stir well. Add sesame oil and continue to stir well.

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Surround the flour into a "nest", pour yeast and sugar into the "nest", sprinkle baking powder on the edge of the flour, add warm water and stir the flour by hand.

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Make it "snowflake", then add a little water and knead it into a dough with moderate hardness.

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Pick the dough into 25g flour.

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Roll them into round buns with a rolling pin.

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Pack 35g vegetable stuffing.

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Knead it into a crumpled pattern, that is, a vegetable bag.

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Put the wrapped buns in a steamer and steam them at room temperature for 20 minutes in summer and 40 minutes in winter.

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After the steamed bread is awakened, put it into the steamer after the water is boiled 10 minute.

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