Grandma mixed zucchini and egg stuffing. It’s unique! The taste is very fresh. There is not a drop of soup in the adjusted filling, and there is no soup in the end. Because zucchini doesn’t make soup, all the nutrition is locked in the stuffing and won’t taste. The taste of steamed stuffed bun is naturally delicious!
1 pair of fungus
260 g warm water
Proper amount of salt
Appropriate amount of edible oil
2 tablespoons cooking wine
Appropriate amount of chicken essence
Proper sesame oil
Appropriate amount of onion and ginger
Step 1Add 5g yeast into the flour, then 5g white sugar to promote fermentation, add about 270g warm water, stir it into flocs with chopsticks, knead it into dough, cover it and put it in a warm place for fermentation.
Step 2Clean a large zucchini and wipe it into fine threads with the help of tools.
Step 3Squeeze the water slightly by hand. Don't be too dry. Add an appropriate amount of cooked oil and stir evenly
Step 4Knock 3 eggs into a bowl, add enough salt to the filling at one time, add 3 tablespoons cooking wine to remove the fishy smell of eggs, and beat evenly. After the oil is hot, pour it into the pot and stir while pouring to become a finely broken egg. Let cool and set aside.
Step 5Clean the scallions and ginger, cut them into pieces and set aside.
Step 6Put the shredded zucchini into the egg, put the soaked hair and chopped agaric together, and then add scallion, ginger, sesame oil and chicken essence. After stirring evenly, the filling is ready.
Step 7Ferment the dough to twice the size and take it out.
Step 8Take out the dough and knead it carefully to remove the air. After kneading, divide them into appropriate size preparations and roll them into round dough with thin four sides and thick middle.
Step 9Wrap the zucchini egg stuffing we adjusted, pinch it into the shape of a steamed bun, put it on the steamer, cover it, and wake up to twice the size.
Step 10The steamed stuffed bun is fermented and can be steamed. After the water boils, fire for 10 minutes.
Step 11Steamed buns are ready. Let stand for 3 minutes and then come out of the pot.