1, 300 grams of flour, 4 grams of dry yeast, 2 grams of sugar, warm water, 500 grams of vegetables, 50 grams of dried mushrooms, 20 grams of ginger, 20 grams of seaweed, 40 grams of fried tofu, 25 grams of carrots, 6 grams of salt, 30 grams of peanut oil, 20 grams of sesame oil.

2, the rape wash and dry water, mushrooms and seaweed soaked in warm water soft wash and dry water, tofu fried in oil.

3, rape cut into small pieces and put a little salt and then chopped with the hands of excess water, but do not squeeze too dry, otherwise it will affect the taste. Shiitake mushrooms, ginger, seaweed, tofu, carrots, all chopped. In addition to salt and oil mixed together into a filling standby.

4. Put the dry yeast and sugar into a small bowl and dissolve in warm water not exceeding 35 degrees Celsius, set aside for 5 minutes to revitalize. Put the flour into the dough bowl, pour in the yeast water, mix it into lumps with chopsticks, then knead it repeatedly with your hands to form a smooth dough, cover the bowl tightly with a piece of wet gauze or plastic wrap to prevent the surface from drying out, and leave it in a warm place to rest.

5. When the dough doubles in size and develops a honeycomb structure, continue to knead the dough to push out the air, then cover the bowl again with a piece of damp gauze or plastic wrap and let the dough rest for another 20 minutes.

6: Remove the dough, roll it into long strips, and shape into large, even dosages.

7: Roll out the dough into a circle with a thick center and a thin periphery, wrap it around the filling, and pinch the edges of the dough with your right thumb and forefinger to fold it in until it closes.

8, good buns with the same method of cover to be set aside for 15 minutes, called molasses, and then steamed.

9, add cold water to the steamer, put the gauze or corn husk soaked on the steam drawer, put the buns, place the time to pay attention to the intervals, steamed buns will also be expanded again, medium heat will be boiling water, steam 10 minutes on it.