Cabbage moderate amount of tofu moderate amount of carrots moderate amount of vermicelli moderate amount of green onions moderate amount of salt moderate amount of thirteen spices a little bit a little bit of chicken essence a little bit a little bit a little bit of cooking oil

Cabbage and tofu vegetarian stuffed buns practice steps

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Steps 1

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Today's recipe, there is no specific grams, because each ingredient is more or less does not matter, what more at home to put more, my son does not like to eat ginger, I did not put, like to eat ginger, you can add some ground ginger in. Chop the cabbage, squeeze out the water, soften the vermicelli in advance, chopped, like to eat vermicelli, you can cut a little longer, chopped carrots, tofu diced, chopped scallions, standby.

Step 2

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Burn oil in a wok, pour the tofu diced into the wok, and fry until browned, the color should not be too dark, red will not be delicious. Pour the chopped green onion into the pot and stir fry a few times to get the flavor, at this time, pour the cabbage, vermicelli and carrots in and stir fry together until the cabbage breaks. Add a little salt, chicken essence, consumed oil, stir fry evenly, taste, because the filling are fried, you can add salt and seasoning according to your taste. You can also put a little bit of bun dumpling material. Stir-fry the stuffing, and let it cool.

Step 3

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Mix the yeast with the warm water, add it to the plain flour, knead it until soft and stiff, and let it rise until it doubles in size. Turn out onto a lightly floured board, knead well to deflate, cut into small portions, and let rise for about 5 minutes. Take a small dumpling, flatten it, roll it out and stuff it with the filling.

Step 4

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After all the buns are wrapped, place them in a steamer basket with a damp cloth to prevent sticking, or put a piece of greaseproof paper underneath each bun. Wake up for about 15-20 minutes, then you can fire it up.

Step 5

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Steam the buns over high heat for 20 minutes. I started counting the time when I put cool water in the pot to steam, and turned off the heat to simmer for about 3 minutes more. You can eat the big, fat and soft buns with veggie filling.

Step 6

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If you don't run out of filling, you can wrap it into a vegetable corner, and this vegetarian filling is also delicious. The vegetables angle with dead flour, do not need to hair surface, flour and water kneaded into soft and hard dough, cut into small doses, small doses rolled into a thin sheet, much larger than the dumpling skin, the thickness is similar to the dumpling skin, the filling to spread 1/2, the skin folded over, pinch the tightly at the mouth.

Step 7

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Place the dumplings in 7% hot oil and deep fry until golden brown on both sides. How to eat is delicious.