The vegetarian stuffed buns are emerald green and do not change color, teach you this trick, the buns are soft and fragrant, and they are not yellow at all

Today, you may wish to spend 2 minutes to learn the trick of this vegetarian stuffed bun that does not change color and make a steamed bun that is even more delicious than the breakfast shop outside.

【Vegetarian stuffed buns】

1. Ingredients: 500g flour, 2 eggs, 5 shiitake mushrooms, 5g yeast powder, 500g rape, 1 spoon of sugar, appropriate amount of salt, 1 spoon of thirteen spices, 1 spoon of oyster sauce, a little sesame oil.

Second, the practice of vegetarian stuffed buns:

1. Prepare all the ingredients, take a large basin, pour the flour into it, and then put in 1 spoon of lard, the lard can make the skin of the steamed bun shiny and oily without drying out. Add 1 tablespoon of white sugar to promote yeast fermentation, take 270ml of warm water, pour the yeast powder into it, stir the yeast powder with chopsticks until it melts, and then use yeast water to mix the noodles. Stir while pouring water until the flour is whipped until it is flocculent, then knead the dough into a smooth dough. Cover with plastic wrap and let rise to twice as large.

2. Break the rape into slices and wash them. Take a pot, boil a pot of boiling water, then put in 1 tablespoon of salt, a few drops of cooking oil, and then put the cleaned rape in, blanch for 10 seconds, and then take out the cold water. Then squeeze out the water, cut the rape into small pieces and put it in a pot, add a little cooking oil and stir well to prevent the loss of rape water.

3. Remove the roots of the shiitake mushrooms, then clean them, drain the water, and cut them into small cubes and put them in a pot for later use. Beat the eggs into a bowl, put a little salt, stir first, get up in a pot, put in an appropriate amount of cooking oil, then scramble the eggs into broken eggs, let them cool and then put them into the crushed rape. Shiitake mushrooms are also fried in a wok and cooled, then put into rape. Now to taste, add a pinch of salt, 1 tablespoon of thirteen spices, a pinch of pepper, 1 tablespoon of oyster sauce, a little sesame oil to enhance the flavor, then stir well with chopsticks and set aside.

4. When the dough is ready, sprinkle a little flour on the panel, take out the dough and knead it first. The dough is then rolled into long strips and cut into evenly sized buns. Take a mixture, knead it a few times, then use a rolling pin to roll out a thick middle and thin edge bun skin, take an appropriate amount of freshly adjusted vegetarian filling, wrap it, and make a vegetarian stuffing bun embryo ready, and do the rest well.

5. Put the finished vegetarian stuffed buns into the steaming drawer, leaving a slight gap in the middle, because the buns will ferment and swell when steaming. Put the cold water in the steamer into the steamer, boil the water over high heat, and then continue to steam for 10 minutes, do not steam the vegetarian buns for too long, so as to maintain the green and juicy flavor of the vegetables. When the time is up, turn off the heat, do not immediately remove the lid from the pot, and simmer for 3 minutes, so that the buns are more fluffy and soft.

6. Break open a bun, the vegetables inside are also very green, not yellow at all. When you take a bite, it is delicious and juicy, and the skin of the bun is fluffy and soft, which is really delicious.

Here are a few tips for making this vegetarian stuffed bun:

The first point: when blanching vegetarian vegetables, be sure to put a little salt and a few drops of cooking oil, and blanch for too long, so as to better keep the vegetarian vegetables green.

Second, the steaming time of the buns should not be too long, generally keep it for about 10 minutes. And don't take it out of the pot immediately after steaming, simmer it for 3 minutes, which will make the buns more fluffy and soft.