Cooking Steps

1. 

   Step1:Prepare the ingredients. Soak the dried mushroom in cold water for about four hours. Wash and drain the water. Dice. Heat the oil. Put the dried mushroom in the medium and low heat and stir fry until it smells. Do not fry the dried mushroom. Store it in the oil state and cool it for standby. Cut the bamboo shoots in half and blanch them in boiling water for two minutes. Remove and dice.

2. 

   Step2:Wash the vegetables one by one. Boil the boiled water in the pot. Add a little salt and oil to the water. After boiling, put the vegetables into the boiling water. If the pot is not large, the vegetables are divided into three or four batches of boiling water. Each time the boiling water lasts for five to ten seconds. Immediately pull out the vegetables and put them into the ice water to cool them quickly. The purpose of this operation is to keep the vegetables green after they are cooked. Cut the cooled vegetables into pieces. Pack them in gauze bags and squeeze them to dry. The more dry, the more dry Good. Can eat oil. At last, I got 290 grams of vegetables.

3. 

   Step3:Put the diced mushroom and asparagus into the processed green vegetables and mix well. Add salt and sugar and mix well. Then add refined oil and mix well. Finally, add sesame oil and mix well. Refrigerate for at least two hours. I refrigerated it all night.

4. 

   Step4:Mix and knead the materials required for the bun skin to form a three smooth dough. Do not wake up and directly knead the agent under the strip.

5. 

   Step5:Roll out the bun skin and wrap the bun. Half an hour in summer and an hour in winter. Gently press the bottom of the bun. Feel the air. Press the place to return to the original state is wake up. You can prepare to steam.

6. 

   Step6:Steam over boiling water for about 10 minutes. It's five minutes for a big bun.