Chinese Chive Xiao Long Bao
by Le: eating
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the fungus, shiitake mushrooms, day lily, and Pleurotus eryngii for 12 hours, then blanch the water, control the water and chop for later use.
2. Mix the flour while adding boiling water, and let cool when mixing into small pieces.
3. Clean the leek.
4. Finely chop the leek and set aside.
5. Beat the eggs.
6. Heat the pan with cold oil and fry into pieces of eggs.
7. Add shiitake mushrooms, fungus, pleurotus eryngii, chopped day lily, and dried shrimp skins and stir-fry it to no effect.
8. Add minced chives.
9. Stir well, add salt, light soy sauce, and oyster sauce to taste and mix well. Turn off the heat and set aside.
10. The hot noodles come together to form a smooth dough, and cover with a damp cloth for 30 minutes.
11. The hot noodles are divided into small doses, rolled out the dough, and wrapped in xiaolongbao. Hot pot on cold water, after boiling the big hot pot, steam on high heat for 10 minutes.
12. The finished product out of the pot.
