Boiled Steamed Bun

Boiled Steamed Bun

1. To make the noodles, blanch the noodles with boiling water. After kneading the noodles, cover them or wake up with plastic wrap for a while. The noodles should be soft and hard. Prepare the dishes during the sowing period.

2. After waking up, knead the noodles and squeeze them into small noodles.

3. Before rolling the pancakes, pour water into the steamer, spread the steaming cloth, and bring to a boil.

4. Roll it into thin circles with a stick, the thinner the better, [see Figure 4] I finally rolled it into a thin sheet of paper, and the transparent one can see the hand. This step is a bit laborious. It needs to be rolled evenly and without wrinkles. I need to strengthen this technique and continue to work hard. . .

5. After the steamer is boiled, turn to a low heat, put the rolled cake on the steamer, cover the pot and steam until the first one is steamed, continue to put the second one on the original steamer, follow this step to continue spreading Three, fourth. . . . . (This step is also the key point, you must wait for the bottom cake to be steamed before you can spread the layer, otherwise it will stick the whole cake together)

6. The whole steamed appearance depends on the round cakes I make of different sizes. This requires practice, and strive to make round cakes of the same size. When uncovering the cakes, come one by one, and be careful not to burn your hands. When the pancakes are put on top, steam for another five minutes.

7. Spread the steamed bun flat on the bottom of the plate, put some dishes and sauces you like.

8. Put the vegetables and sauce, roll them up, and start eating.

9. Enjoy it slowly.