How to make vegetarian buns

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the methods of making meat and vegetarian buns.

1. Cut the cabbage into large pieces, blanch it in water, let it cool down a little, drain the water and chop it into small pieces.

2. Soak mushrooms and black fungus and chop them into small pieces.

3. Peel the onion and ginger, wash and chop. PS tip: Chop the onion and ginger together to avoid irritating your eyes.

4. Mix the chopped cabbage, mushrooms, black fungus, pork filling, green onions, ginger, appropriate amount of salt and the ingredients for steamed buns and dumplings together and set aside. I chose slightly fatter pork belly, so I didn’t add sesame oil. If you like leaner meat, you can add some sesame oil when mixing it.

5. This is the fermented flour, knead it into long strips and cut it into small pieces.

6. Roll it into a round shape just like making dumpling wrappers. It’s best if the edges are relatively thin. I like to eat buns with thin skin, so the skin is relatively thin.

7. When the buns are formed, wash your hands, add water to a large steamer and light the fire. After the water boils, put in the wrapped buns.

8. After 15-16 minutes, the fragrant buns are ready.

It is not complicated to make vegetarian buns. I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".