Refreshing and delicious in summer, carrot and egg vegetarian stuffed buns, sweet and delicious without losing nutrients......

Vegetarian stuffed buns are a favorite flavor of many people, and they are also very popular in our family, so they are often made every once in a while, frozen in the refrigerator, and used as a good choice for breakfast.

 Today I will share with you a carrot and egg vegetarian stuffed bun, in the folk people call the nutritious carrot also called "little ginseng", cut into shreds and then cut a few pieces and fry them with oil, which is more conducive to the absorption of carotene, with scrambled eggs, and then put some shallots, it is pleasing to the eye at a glance, and naturally has an appetite, don't look at the vegetarian buns are really more fragrant than meat, more delicious than meat, and the most important thing is to eat healthy. Let's take a look:

Carrot and egg vegetarian buns

Filling: 1 carrot, 3 eggs, about 100 grams of shallots, appropriate amount of salt and oil, and a little thirteen spices.

Dough: 300 grams of plain flour, 2 grams of yeast, 165 grams of water.

Here's how:

Add 2 grams of yeast to 165 grams of water and stir until melted, add 300 grams of flour and stir until flocculent, knead into a smooth dough, cover and leave. If the weather is too hot, put less than 1 gram of yeast and the dough will rise quickly.

Ingredient handling: clean and clean the shallots, put them aside, control the moisture, chop them for later use; Wash the carrots, peel and rub them into shreds, and then cut them a few times at will for later use; Crack the eggs into a bowl, add a pinch of salt and stir well until the egg whites and yolks are well combined.

Prepare the filling: Put an appropriate amount of oil in the pot, heat it over medium heat, pour in the egg mixture, stir while pouring, and fry it directly into the broken eggs, and put it out. Heat a little oil in a pot, pour in shredded carrots, stir-fry over medium-low heat until soft, add an appropriate amount of salt and thirteen spices, stir evenly, turn off the heat, pour in chopped eggs and chopped green onions and stir well. Stir-fry shredded carrots, not only the taste is fragrant, nutritious and easy to absorb, but also the buns are better packed.

When the filling is ready, the dough is basically fermented in place, knead and exhaust evenly into two parts, take one and knead it into long strips, and cut it into evenly sized agents. I prefer small and delicate buns, and I divided them into 24 servings.

Cut the small dough upwards, press it flat, roll it into a dough that is slightly thicker in the middle and thinner at the edge, wrap in an appropriate amount of filling, and put it directly into the steamer with water on the mat of the steamer.

All wrapped for a second fermentation for 15 minutes, this is the appearance of good fermentation, obviously fattening, looking full and round.

Bring to a boil over high heat, steam over medium heat for 12 minutes, simmer for another 3 minutes, quickly open the lid, all of them are white and fat, very attractive.

Break it open and take a look: red shredded carrots, yellow chopped eggs, green green onions, and white dough, which are really beautiful.

If you weren't afraid of the heat, you really couldn't help it, and you just wanted to take a bite, the deliciousness is so simple, hurry up and make it.