Quick and Easy, Thin-skinned and Delicious Vegetarian Pan-fried Buns

Taste: Salty and savory; Cooking method: Pan-fried; Time required: 45 minutes; Difficulty: Advanced.

Step-by-step Instructions for Quick and Easy, Thin-skinned and Delicious Vegetarian Pan-fried Buns

Beat 3 eggs in a bowl, add 1/2 teaspoon of salt, 1 tablespoon of cooking wine, and 1 tablespoon of cooking oil, and mix well.

Soak the wood ear mushrooms in warm water, wash them, and boil them in a pot for 5 minutes.

Soak the broccoli in lightly salted water for 15 minutes, wash it, and blanch it.

Heat the pan with oil, pour in the egg mixture, stir constantly with chopsticks, and stir-fry until the eggs are cooked. Add a handful of dried shrimp, turn off the heat, and stir-fry for a while with the remaining heat.

Use a food processor to chop the carrot, onion, broccoli, wood ear mushrooms, and fish tofu, and mix them with the stir-fried egg and dried shrimp in a bowl.

Add 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1/2 teaspoon of chicken powder, 1/2 teaspoon of ginger powder, and 1 tablespoon of salt, and mix well.

The filling is fragrant and delicious.

Roll out the dumpling wrappers to twice their original size.

Wrap the buns, but the closure is always not good enough, so keep practicing.

Compared to dumplings, they look really ugly.

Place them on a plate, sprinkle some flour in the plate, or they will stick.

Brush the pan with oil, and evenly place the buns in the pan.

Fry over low heat until the bottom is golden brown.

Add water, about one-third of the height of the buns.

Turn to medium heat, cover and simmer until the water is almost gone, about 10 minutes.

Sprinkle with sesame seeds and green onions before serving.

Make a dipping sauce with soy sauce, vinegar, and chili oil, and enjoy.

Thin-skinned and delicious, with a fresh and tender filling, an oily and soft skin, and a delicious taste, these buns are also rich in nutrients.

They are so delicious.