However, you can put oil (sesame oil), salt, sugar, monosodium glutamate, pepper and a little wine before wrapping the stuffing of vegetables. Pay attention to put the oil first, in order to try not to lose the moisture of the dish, which is also the factor that makes the dish not yellow.
Mushroom and green vegetable bag
Ingredients for steamed stuffed bun dough: 250g of medium gluten flour, 2.5g of yeast powder, sugar 1 teaspoon and water125g.
Filling materials:
250g of green vegetables (Shanghai Green), appropriate amount of dried mushrooms and dried seaweed, appropriate amount of sugar, salt, sesame oil and a little pepper.
The practice of stuffing:
1, wash the vegetables, blanch them in a boiling water pot, and then cool them immediately. When blanching, drop a few drops of oil into the pot and add a proper amount of salt, which will lock in the nutrition and keep the color.
2. Cut the blanched vegetables into pieces and squeeze out the excess water. Don't squeeze them too dry or too wet.
3. Soak the dried seaweed in advance, wash it and chop it.
4. Dried mushrooms are soaked and washed in advance and then cut into pieces.
5. Mix all stuffing materials and mix well to make stuffing for later use. There is no need to put in the seasoning in a hurry, mix it before wrapping, add oil and mix well first, then add salt and sugar to avoid the stuffing coming out. )
The practice of steamed stuffed bun:
1, mix the materials of the steamed stuffed bun dough and knead it into a smooth and elastic dough.
2. Cover the dough and place it in a warm place for basic fermentation (about 2 times larger).
3. Move the dough to the table, sprinkle some flour and knead it evenly to discharge the air and become a smooth dough.
4. Knead the dough into long strips and divide it into 12 small doughs.
5. Squeeze the dough and roll it into a round dough with a little thickness in the middle and a little thickness around. Put the glossy surface on the outside and pack in a proper amount of stuffing.
6, turn while folding, and finally pinch the mouth.
7. Keep the wrapped buns standing for 10 minute (cover them with a wringing wet cloth to prevent the dough from drying out).
8. Put the steamed stuffed bun in a cold water steamer, and turn it to medium heat for 7 or 8 minutes (a thin layer of cooking oil on the stainless steel steamer can prevent the steamed stuffed bun from being stuck, which is very convenient and does not need to wash gauze).
9. After turning off the fire, let it stand for 2 minutes, and then slowly open the lid to take out the steamed buns, so that the temperature in the steamer can be slowly close to the outside world, and cold air will not suddenly enter and cause the steamed buns to wrinkle.
Tips：
1, vegetables should be scalded in advance, but the scalding time should not be too long, and the speed should be fast. After scalding, they will be softened and quickly taken out and immediately cooled.
2, steamed buns should not be steamed for too long, because we are making green vegetable buns, and the buns are not big. If steamed for too long, the color of green vegetables is easy to yellow and affect the taste.
3, vegetarian buns with seaweed can increase the umami, and you can omit what you don't like, but sesame oil is indispensable, and you should put a little more, so that the taste is good.
4. Don't make too many buns stuffed with green vegetables at a time. Pack as much as you eat. It is best to eat them on the same day, instead of eating them the next day. Because green leafy vegetables are easy to produce nitrite after being put for a long time, which is not good for health.