Vegetarian buns with mushrooms and fungus
Overview
There are many things that we need to deal with in life. No matter what, we should not be too casual when it comes to eating. After all, eating healthily can lead to a good body. It is easy to make stuffed mushrooms and fungus. The ingredients required are not only common but also very healthy. Making it yourself can also ensure hygiene. Purple cabbage juice is added to the dough, which adds a dreamy color to ordinary steamed buns.
Tags
Ingredients
Steps
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Wash and shred purple cabbage.
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Add appropriate amount of water into the blender and beat until pureed.
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Strain the purple cabbage juice and add a few drops of white vinegar for color.
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Divide 300g flour into 2 parts, add 2 grams of yeast respectively, mix one part with purple cabbage juice and the other part with water to form two smooth doughs, and ferment at room temperature.
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Add oil to the wok, add the diced tofu and stir-fry for a while. Add salt, chili powder and thirteen spices and stir-fry for a while.
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Add the crushed vermicelli and light soy sauce and stir-fry evenly.
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Add diced fungus and diced rhubarb, mix well, and turn off the heat. Let cool and add chopped green onion and sesame oil. Set aside.
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Let the dough rise until doubled in size, deflate and roll again.
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Roll the purple dough into a rectangular shape, roll the white dough into a cylinder and place it on the purple dough.
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Roll up and wrap tightly, tighten the mouth and cut into small pieces.
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Roll out the bun skin into a bun that is slightly thicker in the middle and thinner on the edges.
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Add appropriate amount of filling.
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Wrap into buns and let rest for about 15 minutes. Pour cold water into the pot, steam for 12 minutes after the water boils, then turn off the heat and simmer for 3 minutes.
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Finished product
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Finished product
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Finished product
