Three-color refreshing pickled vegetable buns
Overview
Sauerkraut is not only paired with meat, but is also delicious with vegetarian fillings. Friends who don’t like meat can try it, it is refreshing and not greasy
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Ingredients
Steps
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Prepare white, red and green dough. White dough: flour, appropriate amount of salt, sugar and yeast. After mixing into dough, let it rest in a warm place for fermentation until ready. Green dough: Wash and blanch the spinach, crush it with a wall breaker, let it cool and mix with flour, an appropriate amount of salt, sugar and yeast to form a dough, let it rest in a warm place for fermentation and set aside. Red dough: flour, appropriate amount of red yeast rice powder, salt, sugar, yeast, mix into dough, let rise in a warm place for fermentation and set aside.
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Soak the fungus, remove the roots, wash, drain and set aside.
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Prepare the filling: scrambled eggs, beat the eggs, add a small amount of water, white pepper, and mix the egg liquid thoroughly. Heat the oil in a pan, put the egg liquid into the pan and stir it continuously with chopsticks. The scrambled eggs will be broken into pieces. Mom’s pickled sauerkraut is washed, drained, chopped and dried again to remove excess water. Dried scallions, washed and chopped, finely chopped fungus, mixed with seasoning for the filling, appropriate amount of oyster sauce, five-spice powder, olive oil, light soy sauce, sugar, and salt, mix well to suit your taste.
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Once the dough has risen, you can start wrapping it. The combination of the three colors depends on your personal play. This is the finished product made into dumplings.
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There are also steamed buns wrapped in solid-colored dough.
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The steamed dough is colorful, the dough is soft yet chewy, and the filling is salty and refreshing.
