Chinese Food
Dried green vegetable bun
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Recently, green vegetables are very popular in my family. Since the change of taste, I often buy some steamed buns for breakfast. But when I think about the health situation, I'd better make it myself. The key to making green vegetables is to make stuffing. The quality of stuffing directly affects the taste of baozi, and the green vegetable stuffing should be kept crispy to be delicious. The first time I make green vegetable stuffing, I'm free to toss about. If there's something wrong in the next process, please point it out. But then I made a bunch of green vegetables and put them in the refrigerator. Xiaobao told me to eat milk yellow bags. It's quite a toss. Let's kill the vegetables. Dried green vegetables and steamed bun
Cooking ingredients
Cooking Steps
Step1:Blanch the green vegetables in boiling water for 15 seconds. Take out, rinse, chop and squeeze out the water for standb
Step2:Diced mushrooms with dried and soaked hai
Step3:Heat the oil in the pot. Stir fry the dried and mushroom in the oil pot. Add a little salt
Step4:After the fried mushrooms and dried mushrooms are cooled, put them into the green vegetables and mix them well. Put salt, monosodium glutamate, a small amount of sugar and cooked oil into them
Cooking tips:Some salt and oil can be put into the water to keep the vegetables fresh and green, and the cooked oil can be directly replaced by tasteless salad oil. We like to make cold dishes or stuffing with rapeseed cooking oil to feel more fragrant, and the stuffing can be made when the dough is fermented. There are skills to make the water easy to come out and affect the taste of vegetables too early.
