Another way to eat steamed stuffed bun(bai bian mian shi huan ge fang fa chi bao zi jiu cai ji dan shui jian bao )

Another way to eat steamed stuffed bun

Introduction:

"Spring is a season of alternation, and it's also a season of tasting. Leeks are a good choice for this season! I always like to eat steamed buns filled with leeks and eggs, especially those fried in water. The crispy bottom, dipped in the sauce made by myself, is delicious enough. With millet porridge, whether it's for breakfast or dinner, it's a good staple

Production steps:

Step 1: dig a hole in the flour, put in the yeast, and then pour in about 30 degrees water to stir, and then mix with the dough to form a soft and hard appropriate fermentation.

Step 2: clean the leeks and put the eggs into the bowl.

Step 3: after washing the leeks, let them dry slightly, remove the excess water and cut them into pieces.

Step 4: heat the frying pan, sprinkle the eggs, cool them in the air, then put them on the leeks, sprinkle the shrimps.

Step 5: stir well and add salt to mix well.

Step 6: make it 2.5 times to use.

Step 7: knead the dough repeatedly. After exhausting, wake up a little for 5-10 minutes, and then knead long strips, which is easy to operate.

Step 8: then cut it into dumplings, press it flat, and roll it into a thin leather with a thin edge and a thick middle.

Step 9: then put on the stuffing and make a bun.

Step 10: wrap it all up, cover it with a damp cloth or hold it in a basin for 10-15 minutes.

Step 11: then the pan is hot, brush with oil and put in the steamed buns.

Step 12: heat up a little and pour in half a bowl of water.

Step 13: then sprinkle sesame seeds and simmer until the soup is dry. Make a sound and check the golden background.

Step 14: make a good water frying package out of the pot, and put the base in turn to eat better.

Step 15: the water fried bag is more delicious.

Materials required:

Flour: 200g

Leek: 220g

Eggs: two

Dried shrimps: 2 teaspoons

Salt: right amount

Chicken essence: 2G

Note: 1. Adjust the fermentation time according to the room temperature. 2. Leek egg stuffing must first cool the eggs, and then mix well in salt. 3. The stuffing must be used in time, otherwise it will change its flavor. If you have more, you can mix with the bag. 4. Water to the right amount, hear the sound change to a small fire, a little simmer can. 5. Shrimp is very salty, so we should put a little less salt as appropriate. 6. Like to eat good taste, you can adjust the juice to eat more delicious.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Bian Mian Shi Huan Ge Fang Fa Chi Bao Zi Jiu Cai Ji Dan Shui Jian Bao