Dried Purslane Buns
by Jinan Dongfanghong Electronics
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak the old noodles in hot water and let them cool naturally;
2. Add flour and mix well, knead until it becomes a dough, knead it to three light (pot light, surface light, hand light), cover it with a cloth or cover it with a plastic bag, tie the bottom tightly on a book or towel and put it in a warm place;
3. When the noodles are all honeycomb-like, it means that it is done. Take a bowl and add a little alkali noodles and pour a little hot water into the noodles. Pour the alkali noodles into the noodles.
4. Beat the eggs into the basin and stir evenly;
5. Soak the dried purslane and vermicelli respectively in boiling water for 10 minutes, wash and chop for later use, pick the leeks, wash and dry, cut into fine froth, pour in sesame oil and mix well for later use;
6. Heat the oil in the pot, pour the beaten eggs into the pot, stir with chopsticks, turn off the heat when the eggs are solidified, add the lard while it is hot and stir evenly;
7. After the eggs have cooled naturally, pour into the cut dried purslane and vermicelli, pour in the sesame oil and stir evenly; add the leeks and stir evenly, then add salt and chicken essence and stir in one direction;
8. Take a small piece of dough and place it on the chopping board. Use a rolling pin to roll it into a thin cake on the thick side in the middle. Add the mixed fillings and knead the mouth of the bun. Make water in the pot and steam it for 15 minutes after boiling.
