Steamed buns with beans, fungus, vermicelli and egg filling
Overview
It’s the first time I post my own cooking. It feels weird. I’ll give you a thumbs up if I’m not good enough. I love vegetarian stuffed buns because they can be frozen in the refrigerator and steamed every morning. They taste as good as new ones
Tags
Ingredients
Steps
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Chop the stuffing, blanch the beans and chop them (I picked them from the yard at home), soak the mushrooms and fungus and chop them, cook the vermicelli and chop them, fry the eggs and chop them. Put all the ingredients together, put oil in a hot pan, add Sichuan peppercorns, chopped green onions and minced ginger, squeeze the oil over low heat, pour the Sichuan peppercorns oil on the stone, add salt, chicken essence, light soy sauce, etc., mix well and knead the dough, knead the noodles with self-raising flour for an hour and let it rise
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I can’t find the rolling pin. It doesn’t matter. My husband’s unopened beer came in and it looks like he’s pretty good at rolling it.
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When it comes to making buns, I’m not very good at making them, and I’m not very good at making pleats. But, no matter whether they look good or not, the ones I make are delicious. The wrapped embryos can be frozen in the refrigerator and steamed for 20 minutes the next morning. It is very convenient for office workers
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Steamed buns
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The steamed bun noodles didn’t rise very well the second time, so they were a bit like hot noodle dumplings. The steamed buns were delicious after 8, especially with millet porridge
