materials?
135g of water-soaked mushrooms
5g of green vegetables
2 teaspoons of salt
1 teaspoon of sugar
1/4 teaspoon of monosodium glutamate
1 teaspoon of sesame oil
4g of low-gluten flour
1/2 teaspoon of baking powder
15g of fine sugar
1/2 teaspoon of yeast <
the soaked mushrooms are diced.
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stir-fry in the oil pan for later use.
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Wash the vegetables and boil them to get raw.
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Take it out and put it in ice water for cooling, which can keep the color green.
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Squeeze the cooled vegetables and cut them into minced vegetables.
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Add salt, sugar and monosodium glutamate to taste and stir well.
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Add the fried mushrooms and stir well, then add sesame oil and continue to stir well.
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Circle the flour into a "nest", pour yeast and sugar into the "nest", sprinkle baking powder on the edge of the flour, and add warm water to mix the flour by hand.
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Make it "snowflake", then add a little water and knead it into a dough with moderate hardness.
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Pick the dough into 25g flour dough.
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Roll it into a round steamed stuffed bun skin with a rolling pin.
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Pack 35g of vegetable stuffing.
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Knead it into a wrinkled pattern, which is the vegetable bag.
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Put the wrapped steamed buns in a steamer and wake them at room temperature for 2 minutes in summer and 4 minutes in winter.
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After the steamed buns are awakened, boil the water and steam them in a steamer for 1 minutes.
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