Ingredients: flour, yeast, Chinese cabbage, vermicelli, fungus, onion, ginger, salt, soy sauce, soy sauce, spiced powder.

Specific practices

1, steamed stuffed bun, mix flour first. Add 4 grams of yeast into 220 ml of warm water and stir well, then pour in 400 grams of flour and stir until it is flocculent, then knead it into a smooth dough, seal it and put it aside for proofing.

2. Next, start making stuffing. Pour a little more oil into the hot pot. When the oil is hot, add chopped green onion and Jiang Mo, and stir-fry over low heat for fragrance.

3. Add 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of light soy sauce (the ratio of light soy sauce to light soy sauce is 2: 1: 2), add a little spiced powder, and stir-fry the sauce over low heat. Turn off the fire and put it aside to cool.

4. Shred cabbage, add appropriate amount of salt and mix well according to the amount of vegetables, and marinate for about ten minutes.

There will be a lot of water in sauerkraut. Chop the cabbage and squeeze out the excess water.

6. Soak the vermicelli and fungus before mixing the noodles. Now wash the soaked fungus and vermicelli and chop them up separately.

7. Put the fungus, vermicelli and Chinese cabbage together, then pour in the fried sauce, add a little chicken essence to increase the umami taste, and mix the stuffing evenly. At this time, you can smell the stuffing is particularly fragrant. Because the sauce is salty, the cabbage is salty, and the amount of fungus and vermicelli is not much, so the stuffing here is basically not salted.

8. Next, start making buns. Move the dough to the panel. At this time, the dough can be used even if it is not ready, because the wrapped buns need to be proofed again. As long as it is not too much, it will have a sour taste and need to be neutralized with baking soda. Move the dough to the panel, divide it into small portions of uniform size, and then knead it smoothly. The better the dough is kneaded here, the smoother the buns will be.

9. Roll the dough into a bun skin with a thick middle and a slightly thinner edge, wrap it with stuffing, and knead it into buns according to your favorite way.

10, add water to the steamer, you can heat the water until it is warm, then put the wrapped steamed bread on the steamer and let the steamed bread wake up for the second time in a warm and humid environment. About 15 minutes, the steamed bread skin is elastic and does not collapse, so it can be steamed over high fire. Bring the fire to a boil, turn to medium heat and steam for 15 minutes, then turn off the fire and stew for 5 minutes.

The Chinese cabbage steamed stuffed bun made in this way is vegetarian, but it tastes very good. The sauce is rich, soft and delicious, and it is more delicious than big meat buns. Little friends who love buns must try them.