Vegetable and Tofu Buns

Pick the vegetables, blanch them, take them out, and drain the water.

Chop, squeeze out excess water, and put into a bowl.

Set the tofu aside.

Cut the tofu into small pieces.

Put everything into the basin.

Add an appropriate amount of salt, a little five-spice powder, and chicken bouillon, then pour in hot oil.

Just mix well.

Add yeast and warm water to the flour, stir into a flaky mixture, let it rise until doubled in size, and knead into a smooth dough.

Roll into long strips and cut into evenly sized pieces.

Roll the bun dough into a shape that is thicker in the middle and thinner around the edges.

Wrap in the filling.

Already wrapped.

Place the steamer over cold water.

Bring to a boil over high heat, then reduce to medium heat and steam for fifteen minutes. Turn off the heat and let it sit for five minutes.

Already steamed.

Finished product image.

Light and tasty.