Will Green Vegetable Buns Turn Yellow? I'll Teach You One Trick to Make Them Fluffy, Soft, and Fresh Without Turning Yellow
Steamed buns are the most common type of noodles in life. Nowadays, with the continuous progress of society, the fillings of steamed buns are becoming more and more diverse, including meat fillings and vegetable fillings. Currently, steamed buns with various green vegetables and fillings are the most popular. For example, in my home, we can finish a pot of meat steamed buns in two or three days. If we steam green vegetable buns, we can finish them in a few minutes. However, some people say that the green vegetable filling steamed out will turn yellow, not crispy, and not green. Today, I'm here to help you solve this problem. Green vegetable buns are green and turn yellow? I'll teach you one trick, make buns fluffy and soft, and the filling is fresh and green without turning yellow.
To make the filling not turn yellow and remains fresh and green, there are actually some small techniques. Today, I'm going to share a technique that makes green vegetable buns fresh, green, and doesn't turn yellow. When steaming green vegetable buns, add a little oil and salt when blanching the green vegetables, so that the buns made with this method have a crispy filling that doesn't turn yellow and doesn't change shape. After blanching, pass it through cool water, so that the bun filling is more fresh and crispy. When making the dough, add a little lard, which can make the bun skin shiny and fluffy. If you love green vegetable buns, try it now!
IngredientsFlour, yeast powder, shiitake mushrooms, rapeseed greens, eggs, shrimp skin, soy sauce, oyster sauce, edible salt, edible oil, fragrance oil, etc.
Method
First step: In 200ml of warm water, add 3g of yeast powder and stir until dissolved. In 1kg of flour, add a spoonful of lard, and adding lard can make the bun skin color shiny and fluffy, and prevent it from drying out. Add a spoonful of sugar to promote the fermentation of yeast. Mix the yeast water and flour into a dough ball, cover it with a lid and let it ferment for 5 minutes.
Second step: Next, prepare the filling. After cleaning a bunch of rapeseed greens, wash them clean in water, a small bunch of shiitake mushrooms soak and clean, dry and prepare.
Third step: In a pot, pour in water and bring to a boil, add a little edible oil, a little edible salt, then pour in the washed rapeseed greens for blanching for 10 seconds, blanching time should not be too long, take it out and pass it through cool water, so that the rapeseed greens can be green and not turn yellow, and the taste is better. Then drain the water and cut it into small diced pieces. Then cut the shiitake mushrooms into diced pieces. In a bowl, beat 2 eggs into egg liquid, put it in the pot and stir-fry into egg shreds. A small bunch of shrimp skin is put in the pot to heat up the aroma. The shiitake mushrooms are also poured in to stir-fry, stir-fry until half cooked and the rapeseed greens are put in together, at the same time, the fried egg shreds and shrimp skin are also added in, add appropriate amount of oil and mix evenly to lock the moisture of the filling, then add appropriate amount of pepper powder, a spoonful of oyster sauce, a spoonful of salt, finally add fragrance oil to enhance the aroma, mix evenly, the shiitake mushroom rapeseed green filling is ready.
Fourth step: Roll out the dough that has fermented, make long strips, organize into uniform dough pieces, then roll the dough piece into a dough piece with the middle thick and the edges thin, take out a dough piece and pack filling to make buns, after all done, cover with a layer of cotton cloth to carry out twice fermentation for 20 minutes.
Fifth step: After 20 minutes, move the fermented buns to a steamer basket, steam for about 8-10 minutes, don't open the lid during steaming, and steam for 3 minutes before opening the lid, so that our shiitake mushroom rapeseed green bun is finished. Steaming green vegetable buns for too long will make them turn yellow and not eatable. After 8 minutes, turn off the fire, do not open the lid, cover it for 3 minutes before opening the lid. The shiitake mushroom rapeseed green bun is finished. If you love green vegetable buns, try it now!
When steaming green vegetable buns, add a little oil and salt when blanching the green vegetables, so that the buns made with this method have a crispy filling that doesn't turn yellow and doesn't change shape. If you love green vegetable buns, try it now!
