steamed buns

Wonton skin 200g	Carrot 1 root
Dried shepherd's purse/fresh shepherd's purse 100g	Northern Tofu 1 block
Eggs 2	Shopee 2g
Shrimp 8	Ginger 1 small spoon
Minced garlic 1 small spoon	Salt 2 small spoons
sugar 1 small spoon	White pepper 1 small spoon
Oyster sauce 1 small spoon	Light soy sauce 1 tablespoon
Starch water 1 tablespoon

How to make steamed buns

Step 1

Soak the dried shepherd's purse half an hour in advance and squeeze out the water. If you use fresh shepherd's purse, you need to wash the soil, blanch it in boiling water for 1 minute, then squeeze out the water in cold water and chop it into small pieces.

Step 2

Dice northern tofu, carrots, and shrimps, and chop ginger and garlic into fine pieces.

Step 3

Beat 2 eggs, add 1 tablespoon of starch water and a little salt and mix well

Step 4

Pour 1 tablespoon of cooking oil into a non-stick pan, heat it to 40 to 50% hot, pour in the egg liquid, stir-fry until the bottom is solidified, and stir-fry until it is about 70 to 80% cooked. Dish it out and set aside.

Step 5

Wipe the bottom of the pot dry, add 1 tsp of cooking oil, heat until 40% to 50% hot, add diced northern tofu and fry until fragrant. Remove from the pot.

Step 6

Pour 1 tsp of cooking oil into the pot, add minced ginger, garlic, and green onions and stir-fry until fragrant. Add in diced carrots, diced shrimps, and chopped shepherd's purse and stir-fry until cooked.

Step 7

Pour in chopped eggs and tofuDice and dried shrimps, add 2 tsp salt, 1 tsp sugar, 1 tsp white pepper, 1 tbsp light soy sauce, 1 tsp oyster sauce, stir-fry evenly, turn off the heat and let cool for later use.

Step 8

Put 1 tablespoon of filling on the wonton skin, wrap it tightly, and place it in a bamboo cage lined with greaseproof paper.

Step 9

Wrap the vegetable buns and steam them in a SAIC steamer for 5-10 minutes until the skin becomes soft. Steamed bun cooking tips

Wrap more at a time and freeze for 1-2 weeks.