Practice 1

Raw materials:

Dry yeast, warm water, sugar, flour, chanterelles, vegetable oil, pepper, oyster sauce, bok choy, salt, green onions, sesame oil, ginger.

Steps:

Step 1: Mix all the ingredients for the crust together, knead into a smooth dough, cover with plastic wrap and let rise in a warm place.

Step 2: Wash and thinly slice the shiitake mushrooms, then chop them a little, not too finely. Chop the scallions, and mince the ginger.

Step 3: Heat the oil in a hot pan and sauté the scallions.

Step 4: Stir fry the mushrooms until raw, then remove and set aside.

Step 5: Wash and soak the bok choy in lightly salted water for 10 minutes.

Step 6: Boil water in a pot and blanch the bok choy.

Step 7, cut into thin julienne strips, do not have to cut too thin.

Step 8: Add ginger, oyster sauce, pepper and salt to the cooled mushrooms and mix well.

Step 9, add chopped bok choy and mix well, and finally add sesame oil and mix well. The filling is ready.

Step 10: Ferment the dough until double in size.

Step 11: Take out the dough and divide into equal portions.

Step 12: Roll out the dough into a sheet with a slightly thicker center and thinner sides.

Step 13: Take a piece of dough, put in the filling, and shape it into a bun.

Step 14: Finish wrapping all the buns in turn, cover with plastic wrap and leave for about 20 minutes. Add cold water to the pot, and steam for 12 minutes after the water boils. Turn off the heat and simmer for 3-5 minutes.

Step 15: The outer skin is soft and the inner filling is fragrant.

Tips:

Blanched bok choy must be squeezed dry. The chanterelles also contain a lot of water, otherwise the filling contains a lot of water is not good to wrap. Mushrooms will taste better if you sauté them in advance.

Practice 2

Ingredients

400g bok choy, 4 shiitake mushrooms, 2 slices of dried herbs, 300g of flour, 3g of yeast, 160ml of lukewarm water;

Step by step:

1, add a little salt and cooking oil to the boiling water so that the blanched vegetables are more oily in color, and then blanch the vegetables for 30 seconds or so, until the vegetables turn colorful and soft. Do not blanch too long, fish out of the cool water, chopped and then clutch the water.

2, mushrooms, dried dried diced, into the pan fried until raw.

3, all the ingredients together, add a little baking soda or cooking soda and mix well, so that the filling can keep bright green without discoloration. Then add sugar, salt, chicken essence, oyster sauce, sesame oil for seasoning, you can adjust according to personal preference.

4, 300g of plain flour, 3g of yeast, 160g of lukewarm water kneaded into a smooth dough, no need to fermentation, directly cut into doses, I cut 11 doses, and then rolled into a thin around the middle of the thick sheet, wrapped into a package. In fact, here is the use of a fermentation method, that is, good shape and then fermentation, so that the shape is smaller fermentation faster, but also save the kneading exhaust, more quickly.

5, package package, placed on the steam drawer fermentation 30 minutes to 1 hour or so, the volume becomes larger feel lighter on it, here must be fermented in place can be. Fermentation time is not fixed, and the temperature is directly related to the state of the package fermentation shall prevail. We can boil a pot of warm water in advance and then turn off the heat, put the steam drawer on, so that the temperature is high fermentation fast.

6, water into the pot into the pot on high heat steaming for 10 minutes, simmer for 2 minutes out of the pot, do not steam for too long, steaming too long the filling will also be yellow, do the above points, you can also do out of the greens of the green cabbage package. This way to do the mushroom and green cabbage package, the package skin is particularly fluffy, the filling is green and fragrant and tender, very delicious.

Tips:

The filling should be green and not discolored, one is not too long to blanch the greens, slightly discolored can be; two is the filling with a little edible alkali, help to maintain green; three is not too long to steam, steam 10 minutes over high heat can be. Do these three points, basically can be steamed out of the breakfast store as perfect as the mushroom and green cabbage buns.

Practice 3

Ingredients

Main Ingredients

Bok choy

Shitake mushrooms

Tofu

Garlic

Supplements

Scallion oil

Sugar

Oyster sauce

Steps

Wash and steam the bok choy. Wash the bok choy and stir-fry in boiling water, remove from the water and squeeze dry, chopped finely.

Dice the mushrooms finely.

Dice the tofu finely.

Put all ingredients into a pot, add salt, sugar and oyster sauce and mix well.

Place the dough in a bowl and add salt, sugar and oyster sauce.

Take out the dough and put it on the board to deflate, divide it into small dosage.

Roll out the dough into a circle with a thick center and thin sides, put the filling on it, and wrap it into a bun.

Place the buns in a greased drawer and let them rise for a second time until the buns are noticeably larger.

Cool water on the pot, high heat to boil steam, then turn to medium heat to steam for 12 minutes, turn off the heat and steam for 3 minutes to open the lid.