Health benefits
Zucchini: clear away heat
Fungus: stop bleeding
Egg: protect eyes and improve eyesight
Ingredients
Flour ( 500 grams ) | Yeast powder ( 5g ) |
Zucchini (one) | Wood fungus (appropriate amount)div> |
Eggs ( 3 ) | Garlic ( 5 cloves ) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
five-spice powder ( a little ) | Chicken essence ( a little ) |
How to make zucchini and egg stuffed buns
1. Finished product picture.
2. 500 grams of flour and 5 grams of yeast powder are mixed with warm water until the steamed buns are slightly softer.of dough, cover and let rise in a warm place until doubled in size.Just insert a hole with your hand and it won't retract.
3. Prepare the filling during the fermentation time.Soak the fungus in advance.
4.Grate the zucchini, add salt and leave it for ten minutes to kill the water.
5. Wash and chop the fungus.
6. Flatten and chop the garlic.
7.The zucchini is out of water.
8. Pinch out the water and cut several times.
9.Crack the eggs into a bowl, add a little salt, and stir to disperse.
10.Put oil in the wok, heat it and pour in the eggs.Stir the eggs continuously with chopsticks.Directly scattered.Transfer to a bowl and set aside.
11.Pour in additional oil, add minced garlic and saute until fragrant.
12.Pour in the zucchini.
13.Pour in the fungus.Turn over a few times.
14.Pour in the eggs.Add salt, five-spice powder and chicken essence, stir well and remove from the pot.
15.Knead the fermented dough evenly and deflate it.Roll into long strips and cut into small pieces.
16. Olive the dough one by one into a thick middle and thin edge.
17.Put a spoonful of filling.
18. Hold it with your left hand, and pinch the folds evenly with the thumb and index finger of your right hand.
19.The last pleat is combined with the first one.Wrap them one by one like this and place them directly on the wet drawer cloth to avoid secondary movement.
20. After wrapping, leave it for ten minutes for secondary proofing.This step cannot be omitted.oh! Then boil the water in the steamer, put the buns in, steam over medium heat for ten minutes, simmer for five minutes, and then you can take them out of the pot.The vegetables are cooked, so the steaming time is relatively short.
21.Here comes the pot! Especially fresh.
Tips
1.The noodles for buns should be softer than the noodles for steamed buns to make the buns delicious.
2.If you are not wrapping it too quickly, process a quarter of the dough at a time, otherwise the dough will rise again after wrapping it in the front, and you will have to knead it again.
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