1. Prepare 2 eggs, 2 green onions, 1 carrot, and appropriate amount of vermicelli
2. Chop the green onion, shred the carrot and smash, put the vermicelli in water and cook for a while, remove and cut into sections
3. Put oil in the pan, add the egg and fry until it's broken.
4. After the eggs are scrambled, use a spatula to move the eggs aside, add the carrots and stir fry
5. After frying, take it out and put it in a basin to let cool
6. Add vermicelli
7. Add chopped green onion
8. Add salt, chicken essence, oil, light soy sauce, sesame oil, peanut oil
9. Stir well with chopsticks and set aside
10. After the flour is mixed with yeast and water, ferment for 2 hours. After the fermentation is complete, take out the air and knead into a strip
11. Divide into uniformly sized doses
12. Round separately and flatten with the palm of your hand
13. Roll it into a circle with a rolling pin
14. Take a dough and put an appropriate amount of carrot stuffing
15. wrap up
16. Put water in the steamer, put the grate, put the curtain, brush a layer of cooking oil on the curtain, put the wrapped buns in the pot, cover the lid, and ferment for 2 times, about 10 minutes.
17. Turn on high heat and steam for 20 minutes.
Tips:1. Do not open the pot immediately after steaming, otherwise the steam will drip onto the buns and the dough will shrink.
2. The second fermentation in summer is usually more than 10 minutes, but in winter, the time needs to be extended.
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