Yes, there are bacterial strains in liqueur koji, and making wine is the same as bread, which requires long-term fermentation by microorganisms. The bread made with jiu koji may be very special, with a strong aroma of wine. Let’s take a look at how to make steamed buns.

Prepare ingredients: 500 grams of flour, cabbage, radish, onions, vermicelli, mushrooms, eggs

Step 1: Soak the mushrooms and vermicelli in water separately in advance, about It takes about an hour to soak. Next, prepare a small bowl of clean warm water, add a little sugar and 3 to 5 grams of yeast, mix well, and set aside.

Step 2: Prepare a clean basin, first pour 500 grams of flour, then pour in the yeast water mixed previously (250 grams of yeast water is mixed), and stir thoroughly with chopsticks. If there is not enough yeast water later, add water in small amounts in small portions, stirring while adding.

Step 3: Stir until the dough becomes fluffy, then start kneading the dough into a smooth dough with moderate hardness, then cover it with a plate and set aside.

Step 4: Next, start making the fillings! First clean the ingredients that need to be cleaned, then prepare a clean pot, boil some water, throw the washed cabbage and radish into the pot and blanch them until they become soft, then pick them up and put them in cold water. Dry. Then chop the cabbage and radish into fine pieces, chop the soaked mushrooms into fine pieces, chop the soaked vermicelli into fine pieces, and chop the onions into fine pieces.

Step 5: Put all the ingredients cut earlier into a clean basin, add an appropriate amount of cooking oil and mix thoroughly to lock in the moisture.

Step 6: Prepare a clean small bowl, beat two eggs into the egg liquid. Next, heat the oil in a pan, pour in the egg liquid, stir-fry the scrambled eggs into golden pieces, and pour them into the basin as well. Add an appropriate amount of salt and a spoonful of oyster sauce, continue to stir evenly, and set aside. This is a light and fresh flavor. If you like a stronger taste, you can also add pepper, light soy sauce and other spice powders.

Step 7: After the filling is ready, you can take out the dough, knead it again into a smooth dough, then roll it into long strips of uniform size, and cut it into small doughs of uniform size.

Step 8: Take a small piece of dough and simply round it, flatten it on the chopping board, and then roll it into a round piece with a thick middle and thin edges.

Step 9: Put an appropriate amount of fillings and knead it with your index finger and thumb. If you don’t know how to knead it, you can simply seal it and roll it into a round bun.

Step 10: Wrap everything up and place it on a pre-oiled steaming rack. Add 50 to 60 degrees hot water to the steamer in advance and let it rise for about 30 minutes until it reaches the original temperature of 1.5 to 1.5 degrees Celsius. If it's 2 times bigger, it proves it's done. Once the steamed buns have risen, you can directly turn on the heat to steam the buns. After the water boils, steam over medium heat for 15 minutes, then turn off the heat and simmer for another 3 minutes. The big and fat vegetarian stuffed buns are ready.