Lead: There are techniques to make green vegetable buns not turn yellow, master 1 trick, the filling will be fresh, fragrant and green without turning yellow.

Buns are a staple food often appearing on my family's table, combining flour and vegetables, nutritious and delicious. There are many methods for making bun fillings, meat and vegetarian options can be chosen according to personal preferences. In spring, many fresh vegetables are available, so I often choose to make vegetarian fillings for buns. Mushroom and green vegetable buns are one of my favorites. The finished buns are fragrant and beautiful, not inferior to meat fillings. When making green vegetable buns, it's important to have techniques, otherwise the filling is likely to turn yellow. However, if you master the key trick, the filling will be fresh, fragrant and green without turning yellow, and the taste will be delicious and visually appealing. Learning the recipe for green vegetable buns, you can make them whenever you want, without having to queue up at bun shops.

Recipe for Mushroom and Green Vegetable Buns:

Ingredients:400g flour, a bunch of green vegetables, 200g mushrooms, 4g yeast powder, a little five-spice powder, 1 spoon of soy sauce, 1 spoon of oyster sauce;

Making process:First, put the flour into a large bowl, add a little yeast powder and a pinch of salt, add warm water little by little, stir with a chopstick until it becomes a slurry, then knead into a smooth dough with your hands;

Second, cover with plastic film and place in a warm place to ferment, green vegetables, cut off the roots and stems, wash them carefully, and then put them into the pot with a little edible oil and salt, blanch for 1 minute;

Third, after draining the water, chop the green vegetables into small diced pieces, mushrooms were soaked beforehand, remove the roots and stems, wash them and cut them into small diced pieces, and put them into a container with a little soy sauce and oyster sauce;

Fourth, add five-spice powder, edible oil, salt and a little edible oil, and stir thoroughly into filling, wait until the dough has fermented well, then shape it into bun wrappers, put the filling and wrap them, ferment again for 20 minutes;

Fifth, add water to the pot, steam the buns in the pot for about 20 minutes, turn off the fire and let it sit for a while before taking it out.

Editor's summary:Green leafy vegetables are easy to turn yellow when steamed, so many people envy the green vegetable buns sold in bun shops because they always maintain a green appearance. This is because the bun shop owners have experience and use techniques to make successful buns. Although there are many types of flour, I personally prefer to eat buns. This way, I can reduce the intake of staple foods, and I can also let my family eat more vegetables. Therefore, buns often appear on my family's table. The bun wrapper is soft and fragrant, and the filling is fragrant and delicious. The finished buns are addictive, especially this green vegetable bun. Although there is no meat, the taste is still very good.

Cooking tips:

1. How to make green vegetable buns green and not change color? Master 1 trick, which is to blanch the green vegetables beforehand with a little edible oil, this process can prevent the oxidation enzyme from destroying chlorophyll, so that green vegetables can maintain their greenness;

2. After blanching the green vegetables, rinse them immediately with cold water. Cooling and heating will make the color more beautiful. When making the filling, don't forget to add edible oil, which can seal the moisture in the ingredients and prevent them from becoming sticky due to too much water;

3. Twice fermentation is very important. If the fermentation is successful, the buns steamed will be more fluffy and won't be hollow. Don't steam the buns for too long, and the filling for vegetarian buns is generally 15-20 minutes.

If you think this recipe for green vegetable buns is good, you are welcome to collect it and learn it, or share it with more people to learn!