Steamed bun with cabbage and mushroom(bai cai shuang gu bao )

Steamed bun with cabbage and mushroom

Introduction:

"Nutritious and delicious vegetarian bun, how to match, how delicious."

Production steps:

Step 1: mix flour, water and yeast to make a dough.

Step 2: ferment in a warm place for about an hour and a half.

Step 3: cut Pleurotus eryngii into small pieces.

Step 4: cut the soaked mushrooms into pieces.

Step 5: blanch Chinese cabbage leaves in boiling water and chop them.

Step 6: add all the seasonings to the filling and mix well.

Step 7: take a small piece of dough, roll it into a round skin and put it in the stuffing (if you like big stuffing bun, you can put more).

Step 8: make a bun and wake up for about 15 minutes.

Step 9: add cold water to the pan, turn to medium heat and steam for 25 minutes.

Materials required:

Flour: right amount

Cabbage: moderate

Lentinus edodes: right amount

Pleurotus eryngii: right amount

Water: moderate

Dry yeast: right amount

Edible oil: right amount

Onion powder: appropriate amount

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Note: 1, Pleurotus eryngii easy to water, so the best salt to the package before the bun. 2. The best choice for soy sauce is light colored soy sauce. I use Haitian seafood soy sauce. I feel that it has a good effect on plain steamed buns. 3. Wake up time must be enough, or steamed steamed bun bite up dead.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Bai Cai Shuang Gu Bao