Buckwheat Steamed Cornbread

Prepare the buckwheat flour.

Take 300 grams.

Add 200 grams of boiling water to scald the flour.

Stir a little, then add two eggs.

Stir into large flaky pieces, let it cool to warm, then add the yeast.

Knead into a smooth dough with your hands, place in a warm spot, and let it ferment until it doubles in size.

The well-fermented dough.

The well-fermented dough.

Knead until smooth again, and remove air.

Divide into small portions of 50 grams each.

Reunion.

Press a hole at the bottom with your finger.

Place it in the steamer and let it proof for another 20 minutes.

While the corn buns are proofing, let's make the filling. Finely chop the chicken breast, onion, garlic, green and red chili peppers, and tofu.

Add salt, pepper, chicken bouillon, oyster sauce, light soy sauce, and dark soy sauce to the chicken breast and mix well, then marinate for a while.

Heat the pan, add oil (for this low-fat meal, only 5 grams of oil were used), then add the chicken breast and stir-fry until it changes color.

Add the tofu and stir-fry until partially cooked.

Add the onions and stir-fry until slightly cooked.

Add green and red chili peppers and garlic, and stir-fry until partially cooked.

After stir-frying evenly, add salt, oyster sauce, light soy sauce, and dark soy sauce.

Stir-fry evenly.

Add chicken bouillon, stir-fry evenly, and set aside for later use.

Place the corn buns in the steamer with cold water. After the steam starts to escape, steam for 15 minutes, then turn off the heat and let them steam for another 3 minutes with residual heat.

Alright.

Finished product image.

Finished product image.

Finished product image.