In summer, wrapping bean curd stuffed veggie buns is refreshing and non-greasy to eat, here's how to make bean curd stuffed veggie buns.

Bean curd, cooking oil, green onion, ginger, sesame oil, salt, flour, yeast

Remove the two ends of the bean curd, wash and control the dryness, and then prepare green onion, ginger, flour.

First of all, put the flour into the basin, add a little yeast, and then add the right amount of warm water, pouring and mixing until the dough, and then put the dough in the basin molasses to double the size.

Cut the bean curd into tiny granules and put them into the basin, then add chopped minced green onion, minced ginger, salt and sesame oil and mix well with a spatula.

Divide the molten dough into even-sized doses, roll them out with a rolling pin, put the right amount of bean curd filling in the center, rotate the skin with your hands and wrap them into small buns.

Put water in a pot, put a drawer cloth, and put the wrapped buns into a cage drawer, leaving a space between each bun to avoid sticking. Once steamed, it is ready to eat.