1.鍋(guo)(guo)中水開后加少許鹽(yan)和食用油,青菜入(ru)鍋(guo)(guo)焯水,立即(ji)取出沖涼,這(zhe)樣(yang)可(ke)以保持青菜翠綠;
2.木耳用(yong)冷水(shui)泡發,青(qing)菜(cai)擠去多余水(shui)份,分(fen)別切成細碎;
3.香干切成小粒;
4.青(qing)菜、木耳和香(xiang)干放入容(rong)器(qi),加(jia)入適量芝(zhi)麻(ma)油拌勻,加(jia)入鹽和細砂糖調味,最后加(jia)入芝(zhi)麻(ma)拌勻待用;
5.混合面(mian)(mian)團所(suo)有(you)材料(liao),用手(shou)揉光(guang)(guang)(或用壓面(mian)(mian)機壓光(guang)(guang)面(mian)(mian)片,面(mian)(mian)片用手(shou)收成(cheng)圓形面(mian)(mian)團),蓋上蓋子(zi)室(shi)溫放置20分鐘,分劑搟成(cheng)中間厚四周薄(bo)的包子(zi)面(mian)(mian)坯;
6.包入(ru)菜餡,放上刷油的籠屜,蓋上鍋(guo)蓋,室溫醒15分(fen)鐘后(hou),鍋(guo)中(zhong)加入(ru)冷水開(kai)火(huo),中(zhong)大火(huo)蒸20分(fen)鐘關火(huo),不開(kai)蓋燜3-5分(fen)鐘后(hou)就可(ke)以取出食用。