Whole grains~~~Corn flour vegetable buns

Whole grains~~~Corn flour vegetable buns

Overview

Although the vegetarian steamed buns I made for lunch today are simple in appearance, they taste very good. Wild vegetables plus dried shrimps, white flour plus coarse cornmeal, this combination is really healthy. You don’t have to worry about consuming too much fat or too much protein, it doesn’t feel burdensome at all. It has a richer texture than white noodles and is worth a try.

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Ingredients

Steps

  1. Make the dough the night before and add less yeast carefully. The noodles were ready the next day. (An egg was added when mixing the noodles)

    Whole grains~~~Corn flour vegetable buns step 1

  2. A uniform and fine honeycomb structure appears inside the dough, indicating that the dough is ready. Remove the dough and place it on a cutting board to deflate.

    Whole grains~~~Corn flour vegetable buns step 2

  3. Blanch the shepherd's purse first, then squeeze out the water and chop into small pieces. Dice the onion, dice the carrot, dice the king oyster mushroom, and dice the fungus. Add the dried shrimps, salt, peanut oil, and light soy sauce to taste.

    Whole grains~~~Corn flour vegetable buns step 3

  4. After the dough is deflated, roll it into a long shape. Divide into doses.

    Whole grains~~~Corn flour vegetable buns step 4

  5. Press the dosing flat.

    Whole grains~~~Corn flour vegetable buns step 5

  6. Roll into oval shape.

    Whole grains~~~Corn flour vegetable buns step 6

  7. Wrap into willow leaf buns.

    Whole grains~~~Corn flour vegetable buns step 7

  8. After all the buns are wrapped, place them in the pot to rise for half an hour before turning on the heat. After the fire boils, steam for 20 minutes to stop the fire. After stopping the heat, simmer for 5 minutes before opening the pot.

    Whole grains~~~Corn flour vegetable buns step 8