Summer is coming, and vegetarian buns are the most popular, refreshing and delicious, and you don't have to change the meat......

Today I would like to share with you a vegetarian stuffed bun that I often make, the filling contains black fungus, vermicelli, eggs, carrots, leeks, that is, black, white, yellow, red and green, which are super delicious, better than meat filling, and I really don't change the meat

Five-pigment stuffed buns

Dough: 300 g plain flour, 3 g yeast, 160 g water.

Fillings: eggs, soaked black fungus, carrots, soaked vermicelli, leeks, salt, cooking oil, sesame oil, oyster sauce, white pepper.

As with all pasta, the first step is to mix the noodles, and now that the weather is hot and the temperature is high, there is no need to use warm water to increase the fermentation speed, and there is no need to add sugar to promote yeast fermentation. Add 3 grams of yeast to 160 grams of room temperature water and stir until melted, add 300 grams of plain flour, stir with chopsticks to form a flocculent shape, and then knead it into a smooth dough. Cover and let rise.

Prepare the filling while the dough is rising:

First, chop the leeks that have been washed in advance and control the moisture, pour in an appropriate amount of sesame oil and stir to lock the incision and prevent the moisture from coming out.

Add a little salt to the eggs and fry them into broken eggs, the oil temperature should not be too high, stir while pouring the egg liquid, and the eggs will be broken directly when they are fried.

Heat cooking oil in a pot, pour in the chopped vermicelli, carrots and chopped fungus in turn, and stir-fry, these three ingredients are more fragrant than directly putting them into the filling. Then let it cool, pour in the leeks and crushed eggs, then add the appropriate amount of salt, white pepper and oyster sauce, stir well, and the filling is ready.

The filling is ready, the dough has risen to twice the size, and it is convenient to make pasta on a hot day, saving time and not delaying things at all.

Take out the fermented dough, knead it evenly and exhaust it, knead it into long strips, cut it into small pieces, the size is arbitrary, I like relatively small buns, I made a total of 24 buns with this amount.

Roll out the small flour into a bun skin with thin edges and thick middle, put in an appropriate amount of filling, wrap it into a bun with your favorite or habitual method, and put it on the steaming drawer for a second time to rise for 15 minutes.

After proofing, the bun has become significantly larger and appears full and round. Bring the water to a boil over high heat, steam over medium heat for 10 minutes, turn off the heat for 3 minutes, and then quickly open the lid to prevent the steam on the lid from dripping onto the bun skin

Dry it for a while, tear it open and take a look, the skin is thin and the filling is big, the filling is rich, the five colors are complete, the bun skin is fluffy and delicate, I immediately want to go up and take a bite, not much to say, so far, if you like it, hurry up and do it, I can't wait, I want to eat.