Materials: head lettuce (1), fungus (moderate), ginger (moderate), salt (moderate), black pepper (moderate), soy sauce (moderate)

Methods:

Preparing Longkou Vermicelli, head lettuce washed, cut into small pieces.

The fungus is soaked in cold water, and the roots are picked after the fungus is soaked.

Soak the vermicelli in water to soften it, and chop the ginger.

Heat the oil in a wok, add the ginger and stir-fry over low heat.

Put in the head cabbage and stir fry, add a little soy sauce and black pepper, add the fungus and stir fry.

Fan cut into small pieces, put, stir fry evenly

Don't rush to add salt, vegetables are easy to meet the salt water, such as to wrap the time to now add salt seasoning can be

Prepare the flour, yeast and lukewarm water, lukewarm water with yeast to melt, the water temperature should not be too high, so as not to scald the yeast's activity.

Flour kneaded into a softer dough, covered with plastic wrap to launch.

When the weather is hot, the dough will rise quickly, and when it is cold, you can put it in the sun or a warmer place.

Knead the dough to release any gas, make a hole in the center of the dough, shape into a strip, cut into bite-sized pieces, roll out to a slightly thicker circle, and pack in the vegetable filling.

After wrapping the buns, let them rest for a while, and you will notice that the buns are lighter when you weigh them in your hand.

Cool water in the steamer, drawer cloth sprinkled with water to moisten, set up the raw buns, on the fire on medium heat steaming, the pot side of the gas after steaming for 10 minutes, turn off the heat and then stand for 5 minutes before opening the lid.

Vegetarian Radish Buns

Input Preparation:

Plain flour, 1 carrot, 1 block of tofu

Making:

1, plain flour with a little boiling water, add boiling water while using chopsticks to stir, add boiling water to add a small amount of slowly.

2, cool and knead the dough, cover with a damp cloth and let it rise for a while.

3, the process of waking up to make the bun filling, green carrots rubbed into julienne, add salt to kill the water.

4, drain the water.

5, with a knife slightly chopped.

6, tofu cut small grain, remove the dough, evenly divided into several parts. Ginger chopped mixed together, add peanut oil, salt, mushroom seasoning into the bun filling.

7, roll out the dough and wrap into the filling.

8, wrapped into buns.

9, the pan is hot, brush a layer of peanut oil, one by one row into the buns, add the right amount of boiling water, cover the pan with a lid, high heat to boil, turn the heat until the water dries up, when you hear the sound of giggling, turn off the heat and simmer for 5 minutes to get out of the pot.

Tips:

With walnut peanut dew will taste better oh.