Sea fungus buns
Overview
My sister-in-law sent me some sea fungus earlier, but I kept them in the cabinet and didn’t know how to eat them. I just had time during the Mid-Autumn Festival holiday, and I was thinking about making big buns to eat, and sea fungus came in handy. After a busy meal, the steaming buns came out of the pot...
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Ingredients
Steps
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Soak sea fungus in cold water
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Let the dough rise in advance
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Chop green onions and ginger
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Blanch the soaked sea fungus in boiling water, drain it into cold water and chop it into pieces. Fry the eggs and crush them with a wooden spatula. Then stir in the sea fungus, chopped eggs, green onions, ginger and sesame oil. (I forgot to take a photo of this step) After the dough has risen, deflate it and knead it out, roll it out into a slightly thick dough in the middle, and you can start wrapping it!
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Pour cold water into the pot, turn on medium-low heat, wait for ten minutes after the gas comes up. This time depends on the size of the buns. The buns made this time are relatively small, so ten minutes is enough.
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When the time is up, simmer for another five minutes without uncovering the lid to prevent the buns from collapsing.
