Assorted Vegetable Buns

1. Wash and clean the golden needle vegetables, black fungus, and shiitake mushrooms.

2. Cut them into small pieces together.

3. Put a spoonful of salad oil into the pot and heat it up. Add scallions, ginger, and rice and fry until fragrant.

4. Put the chopped ingredients into the stir fry.

5. Stir fry for a while, add a small spoonful of water, season with salt and chicken essence, and finally pour in a little wet starch to thicken and take out of the pot.

6. Wash the vegetables thoroughly and heat them in a hot water pot. Remove them and place them in prepared cold water to cool down. This can preserve the green color of the vegetables. Squeeze the water out of the vegetables and chop them into small pieces with a knife.

7. Squeeze the water again, add an appropriate amount of salt and sugar to adjust the base flavor of the vegetables, and mix well with the stir fried vegetable filling and cooked sesame seeds.

8. Mixed vegetable filling.

9. Add yeast, baking powder, sugar, and an appropriate amount of warm water to the flour and knead into a dough. Wake up for half an hour.

10. Rub it evenly again, knead the bottom of the tablet, and roll it into a thin outer circle with a slightly thicker round skin in the middle.

11. Wrap in the vegetable filling.

12. Pinch into buns with your hands.

13. The requirements for the standard shape of steamed buns are very strict, with 24 folds, a closing that resembles a carp's mouth, and a shape that resembles a water chestnut. The packaged bun should be awakened for a while, and the time depends on the temperature at which it is awakened. If the temperature is high, the time will be shorter, and if not, the time will be longer.

14. After waking up, put it into a steamer and steam for 8-10 minutes.