Steaming steamed buns in cold water for 20 minutes is enough. This is suitable for steamed beef buns. If it is a vegetable, it is recommended to steam it in cold water 15 minutes. Let's take a look at the practice.

Ingredients: 500g flour, Chinese cabbage, vermicelli, eggs, carrots, onions and mushrooms.

Step 1: soak the mushrooms and vermicelli in water in advance for about an hour. Next, prepare a small bowl of clean warm water, add a little sugar and 3 to 5 grams of yeast and mix well for later use.

Step 2: Prepare a clean basin, first pour 500 grams of flour, then pour the yeast water (250 grams of yeast water) in front, and stir evenly with chopsticks. If there is not enough yeast water behind, add a small amount of water several times and stir while adding.

Step 3: Stir until the dough is flocculent, then knead the dough into smooth dough with moderate hardness, and then cover the plate for later use.

Step 4: Next, start making buns and stuffing! First, clean the ingredients that need to be cleaned, then prepare a clean pot, boil some boiling water, throw the cleaned cabbage into the pot, blanch it until it becomes soft, take it out, cool it and dry it. Then cut the cabbage into small pieces, carrots into small pieces, soaked mushrooms into small pieces, soaked vermicelli into small pieces, and onions into small pieces.

Step 5: Put all the ingredients cut in front into a clean basin, add a proper amount of cooking oil and mix well to lock the water.

Step 6: Prepare a clean small bowl, beat in two eggs and beat into egg liquid. Then, take the hot oil out of the pan, pour in the egg liquid, fry it into golden scrambled eggs, and pour it into the basin. Add a proper amount of salt and a spoonful of oyster sauce, and continue to stir evenly. This is a light and delicious taste. If you like heavy flavor, you can also add spice powder such as pepper and soy sauce.

Step 7: When the stuffing is ready, you can take out the dough, knead it into smooth dough again, knead it into strips with uniform size, and then cut it into small dough with uniform size.

Step 8: Take a small dough and simply round it, put it on the chopping board and flatten it, then roll it into a round dough with thick middle and thin edges.

Step 9: Add a proper amount of stuffing and rub it with your forefinger and thumb. You can simply seal it and knead it into a round bag.

Step 10: Wrap it all up and put it on a pre-oiled steamer. Add 50-60 degree hot water to the steamer in advance and wake it for about 30 minutes. When it becomes 1.5-2 times the original size, it proves that the steamed stuffed bun is ready. You can steam dumplings directly when you wake up. After the water is boiled, steam it on medium heat 15 minutes, and then stew it for 3 minutes after turning off the heat. The big, fat vegetarian jiaozi is ready.