Backup material. 500 grams of wheat flour, 300 ml of water, 1 handful of green vegetables, 5 grams of yeast powder, appropriate amount of mushrooms, half an onion, and a little dried tofu; add yeast powder to the flour, add a small amount of warm water, knead into a smooth dough, and cover with plastic wrap. Place in a relatively warm place to ferment; wash the mushrooms and cut into small pieces. Also dice the onion. Add oil to a wok and fry mushrooms and onions until soft. Add a little salt and cooking oil to the boiling water to make the blanched vegetables more oily. Add the blanched vegetables for about 30 seconds and blanch until the vegetables become soft. Do not blanch them for too long.

Drain out cold water, chop into pieces and then pour out the water. After the steamed buns are put into the steamer, please keep a certain gap between them, otherwise they will become larger and stick easily. Cover with plastic wrap and prepare the vegetables, which means washing the lettuce. After the water in the pot boils, add a spoonful of salt and a few drops of cooking oil to the vegetables and blanch them for 1 minute. Put all the ingredients together, add a little baking soda or edible alkali and stir evenly. This will keep the filling green and not discolored. Then add sugar, salt, chicken essence, oyster sauce, and sesame oil for seasoning, which can be adjusted according to personal preference.

Knead 300 grams of ordinary flour, 3 grams of yeast, and 160 grams of warm water into a smooth dough. There is no need to grow the dough, just cut it into balls. I cut 11 balls, and then rolled the thick dough into thin noodles. , wrapped into buns. Some friends may ask, how can I not become weak? In fact, there is a fermentation method here, which is to ferment after cooking. This way, the shape is faster than small fermentation, and it also saves the exhaust gas of kneading, which is faster.

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