Steamed bread is one of the most common foods in our daily life. In our life, the general buns are mainly meat buns, vegetable buns and bean paste buns. I believe many friends prefer to eat meat buns when eating them. After all, it is better to eat meat at the same price, but you know what? Steamed buns are not only delicious meat, but also the vegetarian steamed buns below, and the steamed buns below have certain historical origins and stories, which were once famous throughout the country.

In the Qing Dynasty, there was a vegetarian restaurant in Tianjin, which was famous for all kinds of vegetarian dishes. Among them, there is a kind of steamed stuffed bun with mung bean sprouts, oil gluten, fungus, dried white incense and vermicelli, which is the most famous. The vegetarian garden is near the Haihe River. In order to prevent the flood, you built a low wall with stones, which looks like a threshold, so Tianjin people call it "Shimen Threshold Su Bao". This kind of steamed stuffed bun is characterized by white skin, soft taste, rich stuffing and fresh taste. So, how is this steamed stuffed bun made? Let's take a look together!

(First of all, we need to prepare 500g flour, 75g mushroom, mung bean sprouts, diced oil gluten, water-borne fungus, water-borne day lily, mung bean vermicelli, diced coriander, mushroom soup 150g, 20g fermented milk, 20g sesame paste, 2g salt, 2g edible alkali, monosodium glutamate 1g, 20g Jiang Mo and 20g sesame paste.

manufacturing method

Step 1: add water to flour and mix with alkali, then wake for 30 minutes.

Step 2: Cut Tricholoma, Coriander and Day Lily into pieces 1cm long, blanch mung bean sprouts with boiling water, chop them, chop fungus and vermicelli, and mix sesame sauce with 15g sesame oil.

Step 3: Heat the remaining sesame oil in the pot, add Jiang Mo and stir-fry until fragrant, add diced Tricholoma, pour the Tricholoma soup and cook for one minute, thicken it with wet starch, pour it into the pot, add coriander segments, stir-fry until completely cooled, then add the remaining stuffing and stir-fry.

Step 4: Hold the dough in long strips, pull it into the same size, fill it with stuffing, knead it into steamed bread, and steam it in a steamer.

Note: when rolling the skin, it can be rolled into a shape with thin sides and thick middle, and steamed with high fire when steaming.

In Changqing, Jinan, Shandong, there is also a kind of vegetarian steamed stuffed bun, which is very famous. People call it evergreen big vegetarian bag. It can be seen from the name that one of its characteristics is large and uniform, flat and white, and the stuffing is large and tender.

(To make this steamed stuffed bun, you need to prepare 500g flour, 150g yeast, 200g vermicelli, 200g Chinese cabbage, 100g onion, 15g soy sauce, 4g refined salt, 1.5g monosodium glutamate, pepper, 5g Jiang Mo, 30g peanut oil and 2g edible alkali.

manufacturing method

The first step is to dissolve yeast in warm water and pour it into flour to make dough. Boil vermicelli in a boiling water pot until soft, cool, chop, add 3g of peanut oil and refined salt and mix well, cut cabbage into powder and add 1 g of refined salt and mix well, and cut onion into thin slices.

Step 2: Add edible alkali to the dough and knead it evenly.

Step 3: Squeeze the Chinese cabbage out of the water and onion slices, and pour the vermicelli together. Add soy sauce, pepper, monosodium glutamate and Jiang Mo, and stir into stuffing.

Step 4: Knead the dough into a long strip and knead it into a paste, then change the paste into a round cake and wrap it in the filling, with the ratio of flour to filling being 1: 1, then fold it up and steam it in a steamer.

Note: The thinner the onion, the better. The dough should be moderate in hardness.