1.鍋中(zhong)水(shui)開后(hou)加少(shao)許(xu)鹽和食用油,青(qing)菜入(ru)鍋焯水(shui),立即取(qu)出沖(chong)涼,這樣可以保持青(qing)菜翠綠;
2.木耳用冷水(shui)泡(pao)發,青菜擠去多余水(shui)份,分別(bie)切成細(xi)碎(sui);
3.香干切(qie)成小粒;
4.青菜、木耳(er)和香干放入(ru)(ru)容(rong)器,加入(ru)(ru)適量芝麻油拌(ban)勻(yun)(yun),加入(ru)(ru)鹽(yan)和細(xi)砂糖調味(wei),最后加入(ru)(ru)芝麻拌(ban)勻(yun)(yun)待用;
5.混合面(mian)(mian)(mian)團所有材料,用手揉光(或用壓(ya)面(mian)(mian)(mian)機壓(ya)光面(mian)(mian)(mian)片,面(mian)(mian)(mian)片用手收成圓(yuan)形面(mian)(mian)(mian)團),蓋上(shang)蓋子室溫放置20分(fen)鐘(zhong),分(fen)劑(ji)搟成中間厚四(si)周薄的包子面(mian)(mian)(mian)坯;
6.包入(ru)(ru)菜餡,放(fang)上刷油的籠屜,蓋上鍋(guo)蓋,室溫醒(xing)15分鐘后(hou),鍋(guo)中加入(ru)(ru)冷水開火,中大火蒸20分鐘關火,不(bu)開蓋燜3-5分鐘后(hou)就可以取出(chu)食用。