Cucumber bun stuffing recipe

Many people have not eaten buns stuffed with cucumber. It is not very common to use cucumber as stuffing, but the stuffing of cucumber buns has the refreshing taste of cucumber, which increases people's appetite. The nutritional value of cucumber is relatively good, and it has a good conditioning effect when used to make buns. You can prepare a cucumber and an appropriate amount of eggs, and make buns with vegetarian stuffing. The taste is very good, and people who want to lose weight can also eat some.

Cucumber bun stuffing recipe

Main ingredients: flour, 1 cucumber. Accessories: 2 eggs, corn. Seasoning: salad oil, salt, chicken essence, oyster sauce.

1. Wash the cucumber, grate it into thin strips, and then chop it with a knife. 2. Sprinkle a small spoonful of salt and marinate to remove the moisture. Squeeze out the cucumber juice, do not pour out the cucumber juice

3. Beat the eggs 4. Heat a frying pan, pour in oil, pour in the eggs, stir quickly with chopsticks, and pour out quickly when the eggs solidify 5. Spread out and let cool. If it's still too big, cut it into smaller pieces. 6. Puree the corn kernels in a blender. 7. Put all the ingredients together. Add salt, chicken essence and oyster sauce and mix well.

8. Add cucumber juice to flour and let the sugar sit for more than half an hour. Knead into smooth dough 9. Roll into thin strips

10. Pinch the dough into small pieces. 11. Roll out the dough. 12. Add the fillings and press firmly with the back of a spoon. 13. Wrap it up. Every time we make dumplings, we always make a few boxes of cucumber-stuffed dumplings at the endqf.jpg14. Boil water in a pot, put the dumplings in, and use the back of a spoon to gently push along the edge of the pot to prevent sticking. 15. Cook the dumplings until they float and their bellies are bulging. Because dumplings are vegetarian, they are easy to cook.

Dishes

Many seasonal vegetables in summer are about to be harvested, such as cucumbers, tomatoes, eggplants, etc. Hurry up and eat them in different ways while they are still cheap. Yesterday I used cucumbers as filling, mixed the juice with dough, and made dumplings. Next time when I need to use juicy vegetables as filling, I will use the vegetable juice to mix the dough. This way I don’t waste the vegetables and still retain their nutrients, getting the best of both worlds.