The "three fresh" in Su Sanxian steamed stuffed bun usually refers to three ingredients: mushrooms, fungus, Pleurotus eryngii and eggs. Of course, you can also change your favorite vegetables according to your own taste.

0 1

The ratio of noodles to water is 1:2. So I strictly follow this ratio. Maybe different noodles have different water absorption capacity. My noodles are a little dry. Put the mixed noodles in a warm place and ferment for about 3 hours.

02

Wash mushrooms, fungus and Pleurotus eryngii. The ratio is about 5: 1: 1. Chop Lentinus Edodes and Pleurotus eryngii, chop Auricularia, and mix.

03

Hot pot, put more oil, pour in eggs and fry until cooked (the number of eggs depends on personal preference, so I finally made 8 buns and used two eggs). Stir-fry the eggs and take them out.

04

Add a little oil to the pot, add mushrooms, Pleurotus eryngii and auricularia, stir-fry for about one minute, add appropriate amount of soy sauce and salt, continue to stir-fry until the mushrooms are cut, add previously fried eggs, stir-fry evenly, and sprinkle with appropriate amount of monosodium glutamate.

05

Put the cooked noodles on the chopping board, knead and exhaust. Divide into small portions, roll them into small round cakes with thin middle and sides, add appropriate stuffing and wrap them.

06

Put the wrapped buns in a steamer, cover the lid and wake for 20 minutes. Bring the fire to a boil, and turn to low heat for steaming 15 minutes.