Shandong Vegetarian Bun

1. Dissolve yeast in warm water and let it stand for 5 minutes for later use.

2. Add yeast water to the flour to form a soft dough, wrap it in cling film and ferment until it is 1.5 to 2 times its original size, presenting a honeycomb like appearance; Gently squeeze the dough with your hands to remove any bubbles.

3. Crush the eggs into a bowl and stir fry them in a pot. Remove and set aside.

4. Cut the soaked black fungus, sea rice, winter mushrooms, vermicelli, peeled carrots, and tofu into small pieces for later use.

5. Heat a little oil on the heat of the pot, stir fry the carrots until red oil is produced.

6. Add sea rice and chopped winter mushrooms and stir fry until fragrant.

7. Put the diced tofu and eggs together into the pot and stir fry until evenly distributed.

8. Add oyster sauce, soy sauce, salt, chicken essence, cooking oil, and ginger water to the filling and stir well.

9. Rub the loose dough a few more times, cut it into pieces, roll it out into a large bun skin and put it into the filling.

10. Fold it into a bun shape.

11. Place the steamed buns in a steamer, let them ferment for about 10-20 minutes, then steam over high heat.

12. Steam over high heat and then turn to low heat for 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid of the pot.