vegetarian steamed stuffed bun(su bao zi )

vegetarian steamed stuffed bun

Introduction:

Production steps:

Step 1: rape, mushroom, fungus clean, drain water

Step 2: chop the above raw materials, fry the eggs in advance, add salt and cooked peanut oil according to personal taste, and stir well

Step 3: I made up my face the first night, and I finished it the next morning. This is the second time after I finished it. (I usually measure it in a bowl. One bowl of yeast water is poured into two bowls of noodles. It's just right when it comes out.)

Step 4: divide the dough into ingredients

Step 5: roll it into skin and wrap it with stuffing

Step 6: wrap it up

Step 7: it's done. It's done

Step 8: brush a little oil on the grate to prevent adhesion when it comes out of the pot. Cover the pot, fire for 20 minutes, turn off the fire for five minutes, then you can get out of the pot

Step 9: cooked

Step 10: have another bowl of laver soup and have it

Step 11: there is still a little flour left, put some black sesame seeds and make three rolls

Materials required:

Flour: 400g

Rape: 300g

Mushroom: 70g

Auricularia auricula: 50g

Egg: one

Peanut oil: right amount

Salt: right amount

Yeast: right amount

Note: you can roll the skin and then mix the stuffing to prevent the water out of rape due to premature salt release

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Bao Zi