1. Prepare rapeseed, soaked shiitake mushrooms, scallops, dried white beans, 10 green onions, ginger powder, and salt.

Soak the mushrooms in warm water, remove the stems, chop into fine pieces and set aside.

2. Soak the scallops in warm water for half an hour, drain the water, put it into a bowl, add a spring onion, a piece of ginger and cooking wine, put it into the pot and steam for 20 minutes, take it out, tear the scallops into shreds and set aside.

3. Chop the dried tofu into cubes and set aside. Pick and wash the rapeseed. Boil a pot of water. After the water is boiled (you don’t have to wait for the water to boil), blanch the rapeseed until it changes color. Take it out and put it in cold water. Chop it up and squeeze out the water.

Spare basin.

4. Chop the shallots and set aside. Heat oil in a wok. Pour in half of the chopped shallots and saute until fragrant. Pour in an appropriate amount of ginger powder. Then add minced mushrooms and stir-fry out the water. At this time, you can add a little sugar and stir-fry to enhance the flavor. Add beans.

Stir-fry until the water is released. After turning off the heat, add the dried beets and stir-fry evenly over the remaining heat. Then add the remaining half of the chopped green onions and mix well.

5. Pour all the ingredients into a bowl with crushed rapeseed, add appropriate amount of salt and sugar and mix well to make the filling.

6. Prepare 500 grams of flour, about 250 ml of water, and 5 grams of baking powder.

Add the baking powder to the flour, mix briefly, add water in batches, and finally knead it into a dough, and let it rise until doubled in size.

7. Place the fermented dough on the chopping board, sprinkle some dry flour on the chopping board, knead the dough again to remove the air, cover with plastic wrap for secondary fermentation, and ferment again until doubled in size.

8. Roll the dough that has been fermented for the second time into a long strip and break it into small pieces.

Flatten each bun, roll it out thinly, add the prepared fillings, and shape into a bun.

Add cold water to the steamer, lay out the drawer cloth, put the wrapped buns into the steamer, turn off the heat, cover the pot, and let it rise for 15 minutes.

9. Turn on the heat and cook over medium-low heat for 10 minutes (this will allow the buns to wake up further as the cold water gradually heats up), then turn up the heat and bring to a boil, steam for 10 minutes and then turn off the heat (vegetarian fillings should not be steamed for a long time, as the skin

It’s good if it’s cooked, otherwise the filling won’t taste good).

10. Do not open the lid immediately after turning off the heat. Steam for 3-5 minutes before opening the lid and removing the pot. At this time, you can take out the buns.