How to Make Vegetable Buns
Vegetable buns can be stuffed with a variety of fillings, and vegetable buns can be made in a variety of ways. Here are two of the familiar `chop suey` ways to make vegetable buns.
First, lettuce bun practice:
Ingredients to prepare: lettuce, meat filling, mushrooms, fungus, green onions, flour, yeast, seasonings
Production steps:
First make the skin of the buns:
1, mix yeast and sugar, soak it in warm water and leave it to stand 10 minutes.
2, with the yeast liquid with the right amount of water to the dough and dough, let it rest for 10 minutes, and then knead again, repeated several times.
3. When the dough is about 2 times its original size, press the dough and knead it again, and let the dough continue to rise until it is 2 times its original size.
4: Knead the dough into a long strip, cut it into even-sized dosage, flatten it, and roll it out into a round crust.
Then the bun filling:
1, the mushrooms and fungus water hair, wash, squeeze out the water, chopped and spare.
2, the lettuce broken into pieces, scalded with boiling water, squeeze out the water, chopped; chopped small green onions spare.
3, the small onions, mushrooms, fungus and meat mixture mixed together, according to personal taste into the seasoning seasoning.
Baozi:
1, take the meat filling in the middle of the bun skin, and then put the bun skin along the edge of a small pleat a small pleat pinch down, and finally sealed.
2, will be wrapped up the buns rest for a while, boiling water on the drawer can be steamed for 20 minutes.
Second, the practice of plum cabbage buns:
Ingredients to prepare: flour, soaked plum, pork filling, yeast, green onions, ginger, seasonings
Production steps:
1, in the flour add yeast, and then add warm water and into the dough.
2, hot oil in the pan, add the meat mixture stir fry. When the excess water of the meat mixture dries up, add the chopped green onion and ginger and stir-fry.
3, in the pan and then put the old soy sauce, soy sauce and cooking wine, oyster sauce stir fry.
4, the chopped preserved mustard greens also into the pot stir fry, and add sugar, salt, chicken essence, pepper.
5, the noodles rise to more than one and a half times, repeated kneading exhaust, and then knead the noodles into long strips, cut into doses flattened into a round skin.
6, in the round skin into the plum filling, wrapped into a bun, and then wake up for about 10 minutes.
7. Put the buns into a steamer and steam for 12~15 minutes.
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