Preparation materials: high-gluten flour 1 50g, warm water 80g, tomato 1 piece, carrot1piece, spinach 200g, vermicelli 30g, 2 eggs, chives 28g, shrimp skin10g, salt 5g and oyster sauce 5g.
1, the ingredients are ready. Wash spinach, tomatoes, carrots and a handful of chives and control the water for later use.
2, spinach boiled water to astringent.
3. Flour is made into dough as soft as earlobe with warm water of about 60-70 degrees.
4. The dough relaxes for 30 minutes.
5. Cut the spinach, tomatoes and carrots, then wring out the water, and add a handful of chopped vermicelli, two scrambled eggs, chopped shallots and a handful of shrimp, all of which are the ingredients of vegetarian steamed buns.
6. Put the materials into a bowl, add a spoonful of blending oil and stir well.
7. Add the right amount of sesame oil.
8. Add appropriate amount of oyster sauce.
9. Add the right amount of oil and salt.
10, add 13 incense and mix well.
1 1. Don't knead the dough until it becomes loose.
12, cut into small noodles and pressed into small round cakes with the palm of your hand.
13, rolled into a paper-like bun skin, and you can see your fingers when you pick it up.
14, wrap a proper amount of stuffed buns, tighten and knead into steamed buns.
15, steamed stuffed bun embryo in the pot waiting for water to boil and steam.
16. Boil the water into the steamer, brush a layer of oil on the steamer in advance, then put the steamed bread embryo on it and steam for 10 minute.
17, the steamed food is crystal clear, you can see the stuffing inside, and you can eat it.