Fried Bao
1.
Melt the yeast in warm water, add flour and knead it to form a smooth dough, leave it in a warm place to ferment to about twice its size
2.
Add light soy sauce, dark soy sauce, scallion and ginger to the meat filling in one direction. If the meat filling is too dry, add a small amount of pepper water and stir until the absorption is complete.
3.
Boil the vermicelli until eighty mature, let cool and chop into large pieces, add to the filling and mix well
4.
Wash the leek moss and dry it with moisture, chop it into fine pieces and put it in the meat
5.
Mix in sesame oil, edible oil, salt, a little light soy sauce and make the filling
6.
Make the dough and knead it evenly, knead it into long strips, then cut into even small pieces, roll out into a rounded crust that is slightly thicker in the middle and thinner on all sides, and put the filling in the middle
7.
Hold the skin on the left hand, walk the thumb forward, and when the thumb and index finger are simultaneously pleating, walk the thumb forward, layer by layer until the mouth is closed
8.
Put it at room temperature and continue to make the buns for 20-30 minutes until the buns become fat
9.
Brush light oil in a non-stick pan, pour the steamed buns into the steamed buns, fry for two or three minutes, until the bottom is set
10.
Add water directly to one-third of the buns, cover and fry until the moisture is dry, and fry for a minute or two until the bottom of the pan squeaks.
