1. Ingredients: leeks, eggs, flour, yeast powder
2. Mix the water and yeast powder and let it stand for a while, then mix it with flour and knead it into a smooth and soft dough, cover it with a damp cloth and let it go for 30 minutes
3. Chopped leeks
4. The eggs are fried and mashed with a spatula
5. Add edible oil, light soy sauce, dark soy sauce, and steamed buns seasoning powder to the leeks and mix well, add eggs and mix well, pour in sesame oil and mix well
6. The tuned leek and egg stuffing set aside
7. Move the good dough to the panel, knead and exhaust, knead it into long strips, and divide it into equal portions.
8. Roll the small dough into a thin sheet with a thick center around it
9. Wrap the leek and egg stuffing into the noodles
10. Just like a bun, the bag should be closed tightly. Make the remaining dough sheets one by one, cover it with a damp cloth and let it go for 10 minutes
11. Pour a little oil into the pan, put the steamed buns in, separate the distance, cover the pan with a small fire, fry it until the bottom is hard, pour a bowl of water and turn on the fire, wait for the water to boil, and cover the pan. Turn on medium heat and slowly evaporate the water. When the water simmers and the buns are gradually swelled, the buns are basically mature and ready to be taken out.
12. Finished product
Tips:When the steamed buns are fried, pour in the water and wait for the water to dry slowly. Be patient. You can also replace the water with starch water, so that there will be ice flowers at the bottom of the fried buns.
