How to make colorful plain stuffed buns

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  1. Wash and chop the spinach.

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  2. Use the fruit and vegetable function of the wall breaking machine to make juice in 40 seconds.

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  3. Cut the carrot root into cubes.

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  4. Beat into juice.

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  5. Add appropriate amount of spinach juice to yeast and mix well.Add flour and dough.Slowly Slowly add water and mix until fluffy.

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  6.Knead the dough and wait for it to ferment.

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  7.This is dough kneaded with carrot juice.

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  8.While the dough is rising, let’s prepare the fillings.Wash and chop the leeks, chop the mushrooms, chop the ginger, soak the vermicelli until soft and cut into small pieces, and fry the eggs until they are broken into pieces.Cut the tofu into small cubes and stir-fry the water in a pan.Mix all ingredients together.

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  9. Heat the oil in the pan, let it cool slightly, pour in the filling, and add Thirteen spices, salt, small sesame oil and two spoons of Laoganma black bean.

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  10.My facial hair is ready.Knead again into a smooth dough.

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  11.Cut the kneaded dough into small uniform pieces.Roll out the dough into a dough that is thick in the middle and thin on the edges.

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  12.Knead into a bun shape with your hands.

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  13. Give a close-up of a steamed bun.

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  14.I make a lot of them, freeze them in the refrigerator, and steam them when I eat them.

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  15. Ready to steam, brush a thin layer on the steamer during steaming oil, it won't stick to the pan.

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  16. Put the steamer on and steam for 15 minutes.

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  17.Don’t take it out of the pot immediately after steaming, wait a few minutes before opening the pot.

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  18.Steamed buns.So fragrant.

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  19.It’s really delicious and healthy.