How to mix the stuffing of vegetarian steamed buns? They are more flavorful than meat steamed buns, but even 5 of them are too little for my son to eat at one go?

The stuffing of the steamed buns with vegetarian fillings mixed like this is more delicious than the meat buns. The children ate 5 of them in one go and said they were more delicious than the ones bought. Today, Chongqing Xiaomian Auntie will share with you how to make "vegetarian stuffed buns". It is simple, delicious, mellow and delicious, and is a delicious dish loved by everyone. In winter, steamed buns have become one of our common home-cooked meals.

Baolongbaozi, a simple steaming, twenty or thirty buns can ensure breakfast or breakfast for the family for several days. It can be used as a main meal, or as baby food and snacks, and it will warm up when you are hungry. It's okay to eat. There are many ways to make vegetarian buns, such as soft buns, long eggplant buns or kimchi buns. They are all very delicious vegetarian buns, but today’s vegetarian buns are the best.

I chose the most nutritious oyster mushroom in winter as the main ingredient for making fillings. Every winter, I make these kinds of steamed buns with vegetarian fillings for my family to eat every now and then. The whole family loves them, and the taste of happiness permeates the whole family. Food: 2 bowls of wheat flour, 1 spoon of yeast, 1 spoon of sugar, oyster mushrooms, appropriate amount of mushrooms and black fungus, 1 handful of chives, 1 spoon of salt, 2 spoons of light soy sauce, and 1 spoon of oil. Method: Step 1

Add yeast and white sugar to 2 bowls of wheat flour and mix well. Use appropriate amount of warm water and mix it into floc while adding water. Knead it into a smooth dough with your hands, cover it with a plastic bag and let it ferment in a warm place. The second step

Gradually prepare the vegetables for stuffing, and soak the black fungus in advance. Clean all the vegetables, cut into small cubes, chop the scallions into small pieces, and separate the roots and leaves of the scallions. Add cooking oil to the pot, add green onion roots and stir-fry until fragrant when hot, add diced vegetables, add 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, and 1 tablespoon of soy sauce. Step 3

Pour out the stir-fried stuffing, add green onion leaves and stir. In about an hour, the flour will ferment twice in size, the batter will have a honeycomb shape when you open it, and the dough will be ready. Knead the batter evenly to release the steam, roll it into strips and cut the bun wrapper into a thick roll with a thick center and slightly thinner sides. Take a well-rolled dough and place an appropriate amount of mushroom filling in the middle.

The buns are all wrapped. Add water to the pot, place the buns in the steamer, let them rest for 15 minutes, fire the steamer, steam for about 15 minutes, simmer for 3 minutes, and then open the lid. When you take a bite, the fillings are rich and delicious. If you eat too much, you will feel tired, and steaming it in a pot is not enough.