1.

Pour all the dough materials into the basin, stir them into a flocculent shape with chopsticks, and then live them into smooth dough by hand, and cover them with plastic wrap to wake them up.

2.

Stuffing began during dough fermentation. Break the eggs and add enough salt, that is, add all the salt to the stuffing into the eggs and fry them into pieces. Let it cool for later use.

3.

Wash the zucchini, shred it, chop it simply, and drain it.

4.

Soak auricularia auricula, wash and chop.

5.

Chop onion and ginger.

6.

Pour the squeezed zucchini into the egg, add the broken fungus and the chopped onion and ginger and stir well.

7.

Add sesame oil chicken powder and stir well. The stuffing is ready.

8.

When the dough is twice as big, take it out, sprinkle a proper amount of hand powder on the chopping board, exhaust and knead it evenly, and divide it into 15 small doses.

9.

Take a small dose, roll it into a round piece, and add the stuffing.

10.

Push in a small wrinkle with your right hand.

1 1.

Then pinch a pleat on the left and a pleat on the right, alternating left and right.

12.

Done.

13.

The beautiful little willow bag is finished. Do the others in turn.

14.

Put it in a steamer and wake it for 20 minutes.

15.

Cold water on the pot, full of fire 15 minutes. Turn off the fire and wait for 3-5 minutes before opening the lid.

16.

All right, pan out.

Finished product drawing of turnip vegetarian stuffing big bag

knack for cooking

1, the dough can't be sent, just double the size, and the sent dough is not smooth. Knead the dough as evenly as possible, and knead it for a while, so that the steamed buns will be smooth.

2, novices can put a little less stuffing, easy to pack.

3. I'm not skilled at first, and I may not be able to wrap it well. It's good to practice a few times more. I just wrapped it ugly at first.

4, wrapped buns wake up time is not fixed, look at the state of buns, buns look full and round, you can fire.

5, cold water on the pot, turn off the fire for 3-5 minutes before opening the lid to prevent water dripping on the steamed stuffed bun from affecting the face value. .

6, stuffing can be arbitrary, whatever stuffing you like. Because I am a vegetarian, I make vegetarian stuffing.