Shiitake mushroom stuffing bun, so that the filling tastes good!
Preparation of mushroom vegetarian stuffed buns
Ingredients Required:
Shiitake mushrooms, rape, green onions, ginger, salt, oyster sauce, sugar, sesame oil, cooking oil
First and Noodles:
Add 3 grams of yeast and a teaspoon of sugar (to promote fermentation) to 300 grams of flour, mix with warm water and form a dough with moderate firmness. Cover with plastic wrap and let rise until twice as large.
[If you are short on time and are in a hurry, you can put the basin in warm water at about 40°C and cover it, and it will be ready soon]
1. Wash and blanch rape:
Remove from the pot and put the water, add a little baking soda (to keep the vegetables green), after the water boils, put in the washed rape blanching water for about 30 seconds, remove and cool.
Remove the excess water, chop it, add a little sesame oil and mix well to lock in the moisture.
2. Wash the mushrooms, remove the stems and chop them.
3. Remove from the pot and add oil, add chopped green onion and minced ginger and stir-fry until fragrant.
Add the chopped shiitake mushrooms and stir-fry to drain the water.
Add a little water starch to thicken before turning off the heat.
4. Put the fried shiitake mushrooms into the processed rape, then add the chopped green onions, a little salt, sugar, and oyster sauce.
Mix well and put it in the refrigerator for later use (you don't need to add too much seasoning when mixing the filling).
5. Take out the proofed dough and knead the dough on the cutting board to exhaust.
Fill the filling, roll out the skin, and then take the prepared filling out of the refrigerator when it is time to wrap the filling.
6. After wrapping, cover with plastic wrap and let rise for 10 minutes; Pot with cold water.
7. Steam the pot for another 10 minutes. Remove from heat and simmer for about 3 minutes before boiling.
Key takeaways:
1. Put a little baking soda when blanching to make the rape green.
2. Add a little sugar when adjusting the filling to improve the freshness.