How to make vegetarian three-fresh buns

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  1.Kneading the dough: Knead the dough with warm water.It doesn’t need to be very smooth in the first pass.Cover the basin with plastic wrap and let it rise for one hour, then prepare the filling.(For the proofing process of dough, please refer to my recipe for making steamed buns)

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  2.Making oil residue : Put the bottom oil in the pot and heat it until it is 50% hot.Add the diced lard.Change to medium-low heat and stir-fry until a little oil comes out, then add ginger.When the oil is almost cooked and the oil residue turns golden brown and starts to float, add peppercorns to the oil.(The base oil can also be replaced with water.The lard cooked will be whiter, and the lard cooked with oil will be more fragrant.)

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  3.Put more oil.When the oil is hot, slowly pour in the egg liquid and use chopsticks to quickly break up the eggs.Spread the scrambled eggs on a plate to prevent them from discoloring.

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  4.Use a grate to remove the oil residue.

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  5. Cut the fungus and shiitake mushrooms into small dices, and chop the vermicelli.

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  6. Cut the cabbage in half, boil the water in the pot and blanch it for about 1 minute.After frying, quickly cool it in ice water, then cut the blanched cabbage into cubes.

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  7.Stuffing seasoning: Mix all the fillings prepared previously and season them : Onion, ginger, garlic, salt, sugar, chicken powder, five-spice powder, peanut oil, sesame oil.(You can adjust the seasoning recipe according to your own preferences)

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  8.The dough is fermented: Let the dough rise until it doubles in size and the internal structure is fluffy.

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  9. Make the bun wrapper: Knead the dough thoroughly to remove the air, knead the dough until it is smooth and cut into strips Roll out the dough to make the bun skin, the diameter of the dough should be about 12 cm.Note: The dough must be rolled out to be thin on all sides and thick in the middle.When wrapping in this way, the dough will not be torn.

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  10.Second fermentation of buns: After the buns are wrapped, put them in the steamer and cover Put the lid on the pot, control the temperature of the steamer at 35-45 degrees, and let it rest for another 30 minutes until the buns are bigger.(The temperature of water vapor cannot exceed 45 degrees, otherwise the yeast colonies will be destroyed and cannot wake up.)

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  11. Fry the pan-fried buns: Heat the oil in a pan until it is 70% hot, add the buns, turn to medium-low heat and fry until there is a hard shell on the bottom of the buns.Add a little hot water, cover the pot, turn to low heat and fry for about 2 minutes.After the water is drained, take it out of the pot and put it on a plate.(If you are worried that it is not fully cooked, you can fry the other side before taking it out of the pan.)

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  12. Steamed buns: Steam over high heat for 15 minutes, turn off the heat source, and steam for another 5 minutes without opening the lid.Remove from pan and plate.