<h1 class= "pgc-h-arrow-right" > first, green vegetables</h1>
Wash the green vegetables and put them in a pot of oil, salt and water, blanch for 1 minute, remove, chop, let cool, squeeze dry, and set aside.
<h1 class="pgc-h-arrow-right" > two, shiitake mushrooms</h1>
Wash and chop the mushrooms, stir-fry in a frying pan, put them in a bowl and let cool.
<h1 class="pgc-h-arrow-right" > three, and the surface</h1>
7 g yeast plus 355 g of water, 5 g of sugar, stir to form yeast water.
Slowly add the resulting yeast water to 500 g of flour, stir into a flocculent shape and knead into a smooth dough, cover with plastic wrap to wake up 2 times larger.
< h1 class="pgc-h-arrow-right" > four, bun filling</h1>
Add the chopped greens to the cold diced shiitake mushrooms and stir well with salt, chicken essence and sesame oil to form the bun filling.
<h1 class="pgc-h-arrow-right" > five, bun bun</h1>
The dough is removed from the air, rolled into strips, and cut into dozens of dough blanks of about 50 grams.
Roll out the thin crust with a rolling pin, wrap it with shiitake mushrooms and vegetables, place it on a wet wrapper cloth, cover the pot, and let it rise for about 15 minutes.
Turn on the heat, steam for another 15 minutes, turn off the heat and simmer for 3 minutes, open the lid and serve.
<h1 class="pgc-h-arrow-right" > vi, finished product display</h1>
It tastes good.