Steamed buns with leek, egg and bean curd(jiu cai ji dan dou fu bao zi )

Steamed buns with leek, egg and bean curd

Introduction:

Production steps:

Step 1: use warm water to make dough.

Step 2: knead the dough to three light, put it in a warm place and ferment for more than one hour until the dough is twice as large.

Step 3: for fermented noodles, poke a hole with your hand and it will not retract.

Step 4: knead the dough for 15 minutes to exhaust, then wake up for a while.

Step 5: Chop leek, tofu and sea rice.

Step 6: fry the eggs and chop them. Chop the shallots and set aside.

Step 7: put all the stuffing together, add pepper powder, thirteen spices, burn some pepper oil, pour it on, and remove the pepper.

Step 8: mix well with salt before wrapping.

Step 9: roll out the dough.

Step 10: wrap the bun.

Step 11: put the steamed buns for more than ten minutes, then steam them over high heat for 15 minutes and turn off the heat for 3 minutes.

Materials required:

Flour: right amount

Leeks: moderate

Eggs: right amount

Tofu: right amount

Yeast powder: right amount

Water: moderate

Scallion: right amount

Thirteen spices: appropriate amount

Zanthoxylum oil: right amount

Salt: right amount

Pepper: right amount

Note: the skin of steamed stuffed bun should not be too thin and bigger, and the stuffing should not be too much. The dough must be well kneaded.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiu Cai Ji Dan Dou Fu Bao Zi