How to make plain steamed buns

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  1. Add yeast and appropriate amount of water to the flour, knead into a soft and smooth dough, cover and ferment.

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  2.Add a little cooking wine, salt and chopped green onion to the eggs and beat them



3. Heat oil in a pan and fry until cooked, then shovel into pieces.Let cool and set aside.

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  4. Chop the bell pepper into fine pieces, soak the fungus and mince it.Crush the leeks into fine pieces.

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  5.Add the eggs to the fungus and stir the bell pepper evenly

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  6. Add leeks when making the buns

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  7.Pour a spoonful of sesame oil to lock in the moisture of the leeks, sprinkle in a handful of dried shrimps, an appropriate amount of pepper, and finally a pinch of salt to avoid draining out the moisture of the leeks.

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  8.Stir evenly

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  9. When the dough has fermented to two and a half times in size, the fermentation is complete if it does not shrink or collapse when poked with your finger.

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  10. Divide into six dough covers and let stand for ten minutes.

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  11.Take one side of the dough and roll it into a round shape, flatten it and roll it into a round piece that is thick in the middle and thin around the outside.

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  12.Put in vegetable filling

• 13. Hold the bun skin with your left hand, lift the bun skin with the index finger and thumb of your right hand in turn and pinch out the pleats to seal it.
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  14.Put cold water in the steamer, brush oil on the grate, put the buns in, cover and let stand for 5 minutes, it takes longer in the winter.

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  15. Turn off the heat and simmer for another three minutes before uncovering.Today's buns were lazy again.They were placed on a grate, which was extremely crowded and affected their appearance.

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  16.The steamed stuffed buns with vegetarian filling are just as delicious!