Bean Sprout and Cilantro Vegetarian Bun

Mix flour and yeast powder, knead with warm water until the dough is moderately soft, and let it sit to ferment.

Select and clean the bean sprouts, blanch them in boiling water and remove, then cut into small sections.

Heat oil in a pan, add edible oil, and when the oil is hot, add the eggs and scramble them for later use.

Leave the residual oil in the pan and continue heating, then add the shredded carrots to the pan and stir-fry until just tender.

Soak the dried shiitake mushrooms in advance, chop them, put them in a pan and stir-fry until fragrant, add soy sauce and doubanjiang for seasoning, then serve.

Mix with the scrambled eggs, and chop the green onions and also put them into the bowl.

Chop the cilantro and place it together with the bean sprouts in a bowl. Add oyster sauce and season with salt according to your taste, then mix well.

After the dough has fermented, transfer it to the work surface, knead it evenly, and divide it into small portions.

Take a portion and roll it into a round sheet.

Put in an appropriate amount of filling.

Shape into buns and let them ferment again.

Put water in a pot, steam for 20 minutes, then let it sit for 3 minutes before taking it out.

Vegetarian buns that taste better than meat.