Chrysanthemum mushroom vegetarian stuffed buns do this, the skin is thin and the filling is large, delicious and nutritious!

Stir-fry the mushrooms and chrysanthemum with garlic and add oyster sauce to stir-fry them!

Today, we use these basic ingredients when we usually fry shiitake mushrooms and chrysanthemum to make a large steamed bun with vegetarian filling, which is also very enjoyable to eat!

My habit, when wrapping vegetarian stuffed buns, you must try to put as much stuffing as possible, thin skin and big filling, take a bite, fragrant and delicious!

Preparation of chrysanthemum shiitake mushroom buns

Ingredients Required:

Chrysanthemum, shiitake mushrooms, shrimp skin, green onion, ginger, garlic, cooking wine, sugar, oyster sauce, white pepper, thirteen spices, chicken essence, sesame oil, baking soda

First and Noodles:

300 grams of flour, 3 grams of yeast, a teaspoon of sugar (to promote fermentation), mix with warm water: stir with chopsticks while adding water, until it is flocculent, and then mix into a dough with moderate firmness. Close the lid and let rise to twice the size.

Stuffing and wrapping

1. Wash the chrysanthemum and shiitake mushrooms.

Remove from the pot and add a little salt and cooking oil; After the water boils, put in the chrysanthemum blanching water for about a minute, until the color becomes more emerald green, remove and set aside.

Then blanch the mushrooms for another minute, remove and set aside.

2. Chop the blanched chrysanthemum and shiitake mushrooms, remove the excess water, and put them in a pot.

Pour in a little oil and mix well to lock in moisture.

3. Remove from the pot and add oil, add the chopped green onions, ginger and minced garlic and stir-fry until fragrant.

Then add the cleaned shrimp skin, cooking wine, a little sugar, white pepper, and stir-fry evenly.

4. Pour the fried shrimp skin into a basin

Then add a little thirteen spices, oyster sauce, chicken essence, sesame oil, a little baking soda (can make the color of the dish more green), stir evenly.

Stir well so that the filling is ready.

5. Take out the dough and put it on the board to knead and exhaust.

Put into a medium-sized dough, roll out, and wrap the stuffing (put as much stuffing as possible)

6. Pot on cold water, cover the lid, do not light the fire first, and then let it rise for 10 minutes twice (if the weather is cold, the time should be extended appropriately).

7. Cook on cold water, steam the pot for 10 minutes, turn off the heat and simmer for 3 minutes, and then remove from the pot.