The filling method of lotus cabbage buns is as follows:

Ingredients required: one lotus cabbage, a handful of vermicelli, one green and red pepper each, and half a green onion. First cut the lotus cauliflower, remove the hard roots, then cut into four pieces, put it in a basin, sprinkle with a spoonful of salt, add appropriate amount of water and soak for 5 minutes.

Then rinse several times with clean water, rinse well, shake off the water inside, and then cut into small shredded lotus cabbage. Put the shredded lotus cabbage into a basin, sprinkle a spoonful of salt, and sprinkle the lotus cabbage. of water, squeeze out the excess water after about 5 minutes. Don't squeeze too much here, keep the juice of the lotus vegetables properly, and the steamed buns will be tender, juicy and more delicious.

Put the shredded lotus cabbage in a basin after squeezing out the water, then cut some shredded green and red peppers, chopped green onions, and vermicelli segments. Add some vermicelli segments to absorb the juice of the lotus cauliflower. It will taste chewy and chewy. Increase the taste of buns. Of course, if you don’t like vermicelli, you can leave it out.

Vegetable buns are delicious, seasoning is very important. Here is the key seasoning method: add one spoon of salt, one spoon of oyster sauce, one spoon of chicken essence, five spoons of chili powder, one spoon of five-spice powder, and then burn it Pour a tablespoon of hot oil over the condiments, stir evenly, and the filling is ready. It smells very fragrant now.

Use the dough that has been made in advance, roll it into a thick bun wrapper with a thick middle and thin edges, and then wrap it with lotus root stuffing. My family likes to eat steamed buns with thin skin and large fillings, so I try to roll out the bun wrappers as much as possible every time. Thinner.

Brush oil on the basket, put the wrapped buns on it, put the wrapped buns in the steamer for secondary fermentation for 10 minutes, turn on high heat and steam for 10 minutes before removing. Lotus cabbage is relatively crisp and tender, so you don’t need to steam it for too long. 10 minutes is just enough to keep the lotus cabbage crisp, tender and fragrant.