flour
520 grams
Pumpkin paste
345 grams
tofu
180g
Chinese cabbage
200 grams
ingredients
(edible) black fungus
of appropriate amount
dried shrimps
of appropriate amount
starch noodles
of appropriate amount
sesame oil
of appropriate amount
five spice powder
of appropriate amount
step
1. Chop the cabbage and marinate with a little salt 15 minutes to kill the water inside.
2. Dice tofu and stir-fry until the surface is slightly yellow.
3. Soak the dried seaweed and vermicelli, then chop them, and then add all the stir-fried tofu and chopped onion to the pot where the cabbage is placed.
4. Add salt, sesame oil and spiced powder and mix well.
5. Add flour, yeast powder and pumpkin into pumpkin puree to make dough, and make it twice the size.
6. Exhausted air on the panel is pulled into small flour and rolled into round pieces.
Step 7 put the stuffing on
8. Wrap into round buns
9. Pour a little oil into a non-stick pan, put the steamed stuffed bun raw embryo, and fry the bottom until it is slightly yellow.
10. Pour flour water (10g flour and150g water).
1 1. Cover and simmer slowly.
12. The steamed stuffed bun will be cooked after the water is basically evaporated.
13. Put the fried bag upside down in a flat chassis, let it cool a little and you can enjoy it.
Tips
The ratio of flour to water is:10g flour plus150g water.