Steamed stuffed buns with eggs and vegetables
one Eggs and vegetables are more oily. When frying eggs, the amount of oil can be a little more than when frying dishes. A few drops of sesame sesame oil can make them fragrant;two Seasonings such as chicken powder and monosodium glutamate are added according to personal preferences;three If you want steamed buns to be white, sweet and delicious, add one more ingredient to it and it will be white sugar. White sugar can provide the yeast with the nutrients needed for fermentation. The dough grows fast and high, but there is not much white sugar. Add 8-10 to 300g of dough.
Step 1 . Making steamed stuffed bun starter noodles: 300g medium gluten flour, 3G dry yeast, 10g sugar, 180g warm water; Warm water is not more than 40 degrees, and cold water at room temperature is also OK for warm days; Adding sugar can provide nourishment for yeast; First mix all the materials with chopsticks, stir them into flocs, and then knead them into smooth dough by hand. It's not sticky. Put it in a basin, cover it, and ferment at a warm and humid place.
Step 2 . Deal with the stuffing: wash the black fungus and soak it in warm water to soften it before reuse; There are not too many vegetables at home. There are several of them in each kind, but they are not enough to fry a dish, so they all get together, including oatmeal, celery sticks, cabbage cores, zucchini; The variety of vegetables can be arbitrary, not necessarily these; Prepare three more eggs.
Step 3 . Pour an appropriate amount of oil into the frying pan and heat it with high fire. If you feel that the oil is a little hot, pour the beaten egg liquid into the pan and stir it in one direction with chopsticks; When the egg liquid is heated, it will gradually solidify. At this time, use chopsticks to scratch in the pot at will, so that the egg liquid is beaten into even broken eggs; Use after cooling.
Step 4 . Blanch the lettuce and celery sticks in water for 10 seconds, remove them after changing color, and do not need cold water.
Step 5 . Boil the soaked black fungus for 2 minutes and remove.
Step 6 . Cut cabbage hearts and zucchini into pieces.
Step 7 . Use the cooking machine to break the heart of cabbage and zucchini, not too broken, but granular.
Step 8 . Pour out the cabbage and zucchini and break the black fungus.
Step 9 . Zucchini is easy to make soup. In order to preserve nutrition, soak a handful of mung bean vermicelli in warm water and put it in the stuffing to absorb all the vegetable juice.
Step 10 . Cut the soaked vermicelli into 1 or 2 cm long sections, and then prepare the scallions.
Step 11 . Put crushed eggs, cabbage, zucchini, agaric and vermicelli into the same basin, pour an appropriate amount of salt and sesame oil, and mix well for standby; Don't mix the stuffing too early. Mix it before preparing the bag to prevent the vegetables from being salted out too much juice and the amount of vermicelli is not enough.
Step 12 . The prepared dough is 2-2.5 times the original. Dip your fingers in flour and poke a hole in the top of the dough without collapsing or shrinking.
Step 13 . Lift the dough, and there are slender wire drawing and uniform pores under it.
Step 14 . Pour the dough on the chopping board, grab two handfuls of flour (outside the quantity), and knead the flour into the dough with a little force until the dough is as smooth, fine and elastic as unfermented dough.
Step 15 . Knead the dough into long strips and cut into evenly sized dosage forms.
Step 16 . Sprinkle flour, flatten the dosage and roll it into a round skin with a slightly thicker middle and a slightly thinner edge.
Step 17 . Take an appropriate amount of stuffing and put it on the round skin. It depends on your craft.
Step 18 . Wrap it into buns according to your own way. If you can't wrap it, you can pinch it into dumplings.
Step 19 . The steaming rack is paved with drawer cloth in advance, and each steamed bun is stacked on the steaming cloth, leaving an expansion space between the steamed buns.
Step 20 . The steamed stuffed buns are put into the steamer, and the secondary fermentation does not depend on the time. The room temperature, the temperature in the pot and the size of the steamed stuffed buns are different. It is possible to keep it hot for 15 minutes and cold for 30 minutes; It mainly depends on that the head of the steamed stuffed bun is a circle larger than before, and the whole is also mellow, so it can be steamed; Because the vegetarian stuffing ripens quickly, it only needs to be steamed for about 12 minutes after steaming; Steam in an ordinary steamer over high heat for 10-12 minutes, and adjust the time according to the size of the steamed bun.
Step 21 . After steamed, stew for 5-10 minutes. The surface of steamed buns is smooth and round.
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