In autumn, you should eat more of this stuffed bun, supplement iron and calcium to help digestion, do not make dough and do not knead dough, it is more fragrant than meat filling

This quick lazy version of the small bun is perfect for breakfast! The taste is umami, the skin is thin and the filling is large, the fragrance is not greasy, one bite at a time, adults and children like it

【Steps】

1. First prepare a carrot, clean it, peel it, and then cut it into thin slices

2. Change the knife and cut it into thin strips, and finally cut it into small pieces for later use

3. Prepare an appropriate amount of shiitake mushrooms and cut them into small cubes for later use

4. Half a ham, also cut into small cubes

5. Put oil in a frying pan and add the diced shiitake mushrooms and carrots

6. Stir-fry until it is broken, which can better stimulate the nutrition of carrots and shiitake mushrooms, and the taste is also better

7. Stir two eggs into egg liquid, pour them into a frying pan, and quickly break them into broken eggs

8. Bring the water in the pot to a boil and add a spoonful of salt to make the vegetables green and not change color

9. Then put in the cleaned celery, stir it frequently with chopsticks, blanch it for 2 minutes, the celery can supplement calcium and help digestion, and give it to the family to eat more in the beginning of autumn, and take out the cold water

10. Squeeze out the excess water of the celery, cut it into small cubes with a knife, and try to chop it finely to facilitate the later wrapping

11. After all the chops are done, put the celery into a large pot

12. Add the scrambled egg crumbles

13. Stir-fry carrots and diced shiitake mushrooms are also poured in

14. Add the diced ham

15. Put a little fungus crushed

16. A little chopped green onion to enhance the flavor

17. Add an appropriate amount of oyster sauce to enhance freshness

18. A spoonful of salt to taste, an appropriate amount of thirteen spices

19. Another handful of shrimp skin to make it fresh

20. Add a spoonful of corn oil to lock in the moisture of the filling

21. Stir the filling well with chopsticks and set aside for later use

22. Prepare a two-dollar dumpling wrapper, which can be bought and refrigerated the day before and stored directly, and can be used directly the next morning, which saves time

23. Take a dumpling wrapper, roll it out with a rolling pin and make it thinner

24. Put on the adjusted celery filling

25. Wrap the filling and wrap it into small buns

26. Bring the water in the pot to a boil, put the finished packet on the steaming drawer, cover the lid and steam for 10 minutes

27. When the time comes, the fragrant celery buns are ready, with a strong celery aroma

The celery buns in this way, no dough and no kneading, absolute lazy practice, thin skin and filling are really satisfying, one bite at a time, crispy on the outside and soft on the inside, refreshing and non-greasy, better than the meat filling