1. 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.
2. Wash cucumber and garlic seedlings, drain water and cut into pieces; Soak seaweed dry, remove and cut into pieces for later use.
3. 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.
4. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of edible alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead them into 18-20 pleats, which is the green steamed stuffed bun.
5. Put the raw steamed buns in the drawer and steam them with boiling water, then you can eat them.