Oily gluten vegetable pack

Ingredients: 400 grams of all-purpose flour, 5 grams of baking powder, 1 teaspoon of sugar, 200 grams of water.

500g greens, 10 gluten oil, 2 oyster mushrooms, 2 tablespoons salt, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 tablespoon salad oil, pepper to taste.

Method: 1. Put the flour into the cooking basin, dial a nest in the middle, put in baking powder and sugar, pour in water to melt the yeast first, and then slowly gather the flour and mix well to knead it into a dough, and ferment 1 teaspoon in a warm place.

2. Wash the greens and blanch them in boiling water with salt and baking soda for a while.

3. Remove the greens and rinse them in cold water.

4. Chop the greens and oyster mushrooms and put them in a food processor to crush and squeeze out the water.

5. Oil, gluten finely chopped, put in the greens, add salad oil first, mix well.

6. Add salt, sugar, oyster sauce and pepper to taste.

7. Vent the dough and divide it into small doughs.

8. Roll out into a round skin with thin edges, wrap the vegetable filling, fold the edges and close the mouth to make a bun.

9. Put the buns in the steamer and ferment for 20 minutes.

10. Boil, steam for 10 minutes.

11. Turn off the heat for 2 minutes, open the lid and take it out.

Tip: When blanching vegetables, add baking soda to the water and steam the cabbage sum so that it is not easy to turn yellow.

Salad oil can be replaced with rapeseed oil or lard, which is more fragrant.