Vegetarian stuffed buns - lettuce and mushroom buns

Overview

Recently, during my fat loss period, I wanted to eat steamed buns again, so I made some vegetarian stuffings, including lettuce, shiitake mushrooms, and oyster mushrooms

Tags

• staple food
• home cooking
• steamed buns
• light soy sauce
• mushrooms
• oyster mushroom
• oyster sauce
• soybean paste
• salt
• vegetables

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Pure milk

   

3. 3 Shiitake mushrooms, oyster mushrooms

   

4. 4 Lettuce

   

5. 5 Pour the milk into the flour and stir until it becomes flocculent

   

6. 6 Knead the dough in three steps (hand light, basin light, dough light), then put it in a fresh-keeping bag and let it rise at room temperature for 1 hour. During the rising time, prepare the fillings

   

7. 7 Lettuce flying water

   

8. 8 Chop oyster mushrooms, shiitake mushrooms, and lettuce. After mincing, squeeze out the water from the lettuce. Add salt, 1 spoon of oyster sauce, and 1 spoon of light soy sauce. Mix evenly and season for 10 minutes. Squeeze off the excess juice again and add salad oil so that it does not taste dry

   

9. 9 After the dough has risen, deflate the air and knead until the dough is smooth, about 10 minutes

   

10. 10 Divided into small portions, you don’t need to be very precise in the same size to eat at home. The small buns can be eaten by children. They are both very good

    

11. 11 Roll out the dough into dough, with thin edges and thick middle

    

12. 12 Wrap into buns, let the buns rest for 30 minutes, then steam in a steamer with cold water for 20 minutes, turn off the heat, and steam for 5 minutes until the buns do not collapse

    

13. 13 Finished product pictures