Vegetable bun filling is a variety of collocation, people can choose their favorite bun filling according to their own preferences and needs, in fact, this filling in the production is also very simple, but must remember to chop the vegetables, to be put into a variety of seasonings in which, which can make the bun filling flavor above become more fresh, but in the process of stir-frying don't put too much cooking oil, so as not to be The first thing you need to do is to make sure that you are not too greasy.

Practice steps

1. Flour add melted yeast water, baking powder, add the right amount of water and dough.

2. Place the dough in a warm place and let it rise until it doubles in size. Take out the fermented dough and knead it well, cut it into suitable sized dosage, roll it into a thin crust and set aside.

3. Chop the chives, beat the eggs and put them into a pan to make an omelet. Shrimp skin chopped with a knife.

4. Add chopped leeks, chopped omelet, chopped shrimp skin, add appropriate amount of chicken essence and salt, put a little sesame oil, mix well together.

5. Put the filling into the dough wrapped. Steam for fifteen minutes after the water boils on the pot.

1. dried vegetables, mushrooms, fungus with water to soak soft clean, chopped; frozen tofu boiled in boiling water for five or six minutes and then fished out and cut into small dices; vermicelli boiled in water, spooned out of the water control and then tossed with sesame oil, but also chopped; these and half a packet of sprouts with a frying pan together in the frying pan. 2. tomatoes washed, peeled and chopped, put in a frying pan frying out of the juice, with a spatula will be smeared tomatoes try to rotten a bit into the velvety! Add the right amount of water, to be simmered into a red paste, add chopped cilantro stir-fry for four or five minutes out of the pan, into the tomato and cilantro sauce.3. Sauce into the fried material, add the right amount of five-spice powder, mix well into the filling.4. hairy surface rolled out the bun skin, with the filling wrapped into a bun, the pan steaming half an hour that is good.

Note that frying the filling should be slightly more than frying vegetables with oil, because it is a dry vegetable material.

Materials: dried vegetables (supermarkets sell the sun and dry and black cabbage), crushed rice sprouts (like Fuling squash as a small package), frozen tofu, mushrooms, fungus, vermicelli, tomatoes, cilantro

Practice:

1. will be the pork according to the fat and lean 3:7 match. The meat cartilage and residue pick clean, chopped, so that the meat into the size of the diced meat. In the process of stirring meat to add the right amount of ginger water, and then on the soy sauce. The purpose of soy sauce is to adjust the saltiness, the amount of soy sauce should be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce and wait a little while, such as in the refrigerator for a while is better, immediately after the water can be. Water should also be added in small amounts, otherwise the filling is easy to come out of the soup. Finally, add in the monosodium glutamate, sesame oil and chopped green onion and mix well. (Minced green onion should be smeared with sesame oil beforehand).

2. After making the dough, divide it into 20-gram portions.

3. Roll out the dough on a lightly floured surface and shape into a round circle of even thickness and size.

4. Hold the skin with your left hand, push in the filling with your right hand, and pinch 18-22 folds. Pinch the package when the thumb forward, thumb and forefinger at the same time will be fold twisted open, close the mouth should be pressed well, the bun mouth should be no lumps.

Steam the buns on the drawer for 4~5 minutes and they will be ready

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