Mushrooms and tofu are absolutely unique. Steamed buns are delicious, and they are more delicious than meat buns. Tofu and mushrooms are matched, and the combination of fragrance and umami adds to the spicy taste. It's simple, but it tastes really great. The method is to dice the tofu first, then wash and blanch the mushrooms, then cut them and put them together for seasoning, and you can start wrapping. The specific method is as follows:

1, 220 ml warm water, add 4 grams of yeast and a spoonful of sugar, and stir to melt.

2. Pour 400 grams of flour, stir it into flour wadding, knead it into smooth dough, and seal it until it is twice as big.

3. Wash the old tofu with water, cut into pieces, then cut into strips, and then cut into diced tofu.

4, mushrooms pedicled, washed, boiled for 2 minutes, fished out, washed with cold water, and then drained.

5. Dice the mushrooms. Wash some shallots and cut them into chopped green onions.

6. Put the cut tofu and mushrooms into the pot, then add chopped green onion, Chili powder and pepper powder, and then pour in hot oil to stimulate the fragrance.

7. Add a proper amount of salt, a spoonful of oyster sauce and chicken essence to taste and mix well, and adjust the filling. Soy sauce and other seasonings do not need to be put.

In the weather of about 8 or 30 degrees Celsius, the dough woke up for about half an hour, and its volume was twice as large as that at the beginning. Open it and you can see the dense beehives inside. The dough in this state has been awakened.

9. Move the dough to the panel, knead it evenly again, and then cut it into small pieces of uniform size.

10, roll a small dose into steamed bread skin with a slightly thicker middle and a slightly thinner edge. Wrap the stuffing and knead it into buns.

1 1, put the steamed buns on the steamer and cover them for secondary proofing. When the volume of steamed stuffed bun becomes about 1.5 times, it means that it is ready to wake up. Put cold water on the pot, bring it to a boil with high fire, time 10~ 12 minutes, turn off the fire and stew for 3 minutes.