Speaking of steamed buns, they are a common food on the table of people in the northern region. This kind of food that combines both staple food and dishes is easy to eat, easy to carry, and relatively simple to make.
Therefore, many people like to eat steamed buns, whether it is for breakfast or dinner, it is a good choice.
Steamed buns can be made into meat fillings or vegetarian fillings, and can be combined with a variety of ingredients. It can be said that there are various types and flavors of steamed buns.
Here, I will share the practice of cabbage vegetarian three fresh buns, and if you like it, you can try to make it and taste it.
01Learn about the origin and history of steamed buns.
The origins of steamed buns can be traced back a long way and have a long historical background.
It can be traced back to the Han and Jin dynasties, and later became particularly popular after the Song dynasty.
The earliest buns that appeared were in the Three Kingdoms period, and it is said that they were invented by Zhuge Liang during the Southern Expedition.
At that time, there were steamed buns first, and then there were steamed buns.
The shape of the bun can be made into a variety of shapes. Most of them are round or rectangular buns; The filling inside can be meat or meat.
Especially in the Song Dynasty, the production skills and taste of steamed buns were further improved.
At that time, steamed buns not only had meat filling, but also vegetable filling, tofu, dried bamboo shoots, etc. The shape and color of the bun also come in a variety of different types.
Later, it continued to the Ming and Qing dynasties, and the development of steamed buns showed a more prosperous scene.
A variety of different steamed buns have become more perfect, and buns with different tastes and shapes have also emerged in an endless stream.
At that time, steamed buns have become one of the more important foods in people's daily life.
Time has come to the present, and today's steamed buns are showing a variety of techniques and skills, and the taste is more colorful.
But no matter how it is changed and how it changes, the steamed buns with vegetarian and meat fillings still become people's favorite styles.
For example, you can make cabbage vegetarian three fresh buns.
02What ingredients should be prepared for cabbage vegetarian three fresh buns?
The steamed bun with cabbage vegetarian three fresh fillings is mainly vegetarian stuffing, without meat.
Therefore, the main ingredient is cabbage, with shiitake mushrooms, tofu or carrots, mixed into vegetarian and fresh bun filling.
In addition, it can also be paired with fungus, vermicelli, eggs, etc.
Here, we will take cabbage, shiitake mushrooms, and tofu as examples of vegetarian three freshness, and share how to prepare them.
To prepare, first mix the dough and place it for proofing; Prepare the bun filling during this time.
Break off each leaf of the Chinese cabbage, wash it, dry it and chop it. Put it in a large basin and sprinkle sesame oil, which can prevent too much cabbage water from being analyzed.
Next, wash the shiitake mushrooms and dice the tofu. If you like the taste of carrots, you can shred the carrots, blanch them, squeeze them dry, and let them cool.
Mix the diced shiitake mushrooms, diced tofu and cabbage in a large pot.
In addition, cut the ingredients, shredded green onion and ginger for later use.
Once the preparations are ready, the next step is to prepare the bun filling.
03 In this way, we make cabbage vegetarian three fresh buns, which taste fresh and delicious.
In order to better reflect the fragrance of the vegetarian filling, it is necessary to pass it with hot oil.
* Put it in the pot, pour in the cooking oil, and when the oil is hot, pour the peppercorns, green onions, and ginger into the pot and stir-fry until fragrant.
Next, remove the fried peppercorns and pour the hot oil into a large basin with cabbage, tofu and diced shiitake mushrooms.
Next, sprinkle with an appropriate amount of salt, pour in light soy sauce and monosodium glutamate to taste. After stirring well, pour a few drops of sesame oil to enhance the fragrance.
In this way, a plate of fragrant and refreshing vegetarian three fresh bun fillings is concocted.
At this time, the observation of the hair has woken up, so start to move and start making buns.
Because the vegetarian stuffing is relatively loose and not as stirred and integrated as the meat filling, when wrapping the vegetarian buns, you should pay attention not to add too much filling; Otherwise, the pinch is not tight, and it is easy to overflow when steaming.
After all the buns are wrapped, let them rise for about half an hour. At that time, weigh it by hand, the buns feel very light, you can boil the pot and steam the buns on the heat.
When the time is up, open the lid of the pot, and a pot of cute, fresh and refreshing cabbage vegetarian three fresh buns will be presented in front of you. When you take a bite, the fresh taste of the cabbage and the combination of shiitake mushrooms make you can't help but eat more.
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