Rye, Mushroom and Green Vegetable Steamed Buns ❗️One-time fermentation saves time, effort and still makes them soft

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  1. Prepare washed Shanghai greens, shiitake mushrooms, and diced fat and lean pork

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  2.Put 400 grams of all-purpose flour + 100 grams of black whole wheat flour in a basin + 5 grams of yeast + 5 grams of sugar + 10 grams of pork + 270 ml of water

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  3.Mix evenly and knead into a smooth dough and set aside

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  4.Put an appropriate amount of water in the pot.After the water boils, add a spoonful of salt and a few drops of oil.Put the vegetables in and blanch them until soft

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  5. Take it out and soak it in cold water for 2 minutes

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  6. Squeeze out the water from the shiitake mushrooms and Shanghai greens and chop them

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  7.Put a little base oil in the pot, add the diced meat and stir-fry until the oil turns yellow

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  8.Add the mushrooms and stir-fry for a while, turn off the heat and let the heat dissipate

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  9.Put the mushrooms and vegetables together, in order Salt, sugar, white pepper, Sichuan pepper powder, oyster sauce

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  10.Stir evenly and the mushroom and vegetable stuffing is completed

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  11.Take the rye dough and knead it into long strips, cut into equal-sized dough balls and flatten them

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  12. Roll out the bun wrapper, thin around the edges and thick in the middle

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  13.Use your own techniques to make buns

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  14.Put it into a pot for proofing.The proofed buns will become larger and lighter than before.They will rebound when pressed lightly.After the water is boiled, steam them for 16-18 minutes

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  15. The mushroom and vegetable buns are ready, delicious and delicious