Chinese chives

tofu

fans

ground pepper

five spice powder

sesame oil

Rapeseed oil/other vegetable oils

salt

flour

yeast

water

How to make steamed stuffed bun with leek and bean curd brain?

First, add a proper amount of yeast to the flour and knead it into a dough with moderate hardness. The dough must be soft! Don't be hard!

Step aside, the fermentation is twice as big.

Appropriate amount of tofu, diced. (Don't use tender tofu)

Blanch the cut tofu, put the water in the pot and take it out after two minutes.

Soak the vermicelli in warm water and cut it into small pieces (don't boil it, just soak it until soft)

Cut the leek into small pieces (you can grind it according to your personal preference, but this steamed stuffed bun leek is too small to feel)

Add sesame oil, vegetable oil, pepper noodles, allspice powder and salt into the stuffing in turn and mix well.

After the dough is fermented, start making steamed buns.

Cover the wrapped buns with diapers or put them in a closed space for the second time to wake up 15-20 minutes (summer 15 minutes is enough).

After waking up, steam in a pot, boiling water 15- 18 minutes. ?

Leave the fire on for 3 minutes before opening the lid.

pan

Soft vegetarian steamed stuffed bun (noodles should not be too hard)

The finishing touch → When you eat, you must add Chili, which is simply too fragrant.