1. Frozen and cut
2. Chop up and down
3. Add thirteen incense and cooking wine to marinate, and place them in two containers: A and B
4. Add yeast and flour, then put a lid to leave it to ferment
5. Cut leek into container A
6. Let the dried shrimps be boiled for a while, take them out and chop them with a knife, and put them into containers A and B respectively
7. Let the asparagus boil and blanch it for half a minute, take it out and chop it, put it into container B, and chop some garlic into container B at the same time
8. Fry a few eggs, shovel them into container A
9. Put an appropriate amount of extremely fresh, salt, peanut oil, sesame oil, and black pepper into both containers, and mix well. Container A is the leek, pork, shrimp, egg filling
10. Container B is the asparagus, pork, shrimp, garlic, stuffing, this should be less oily
11. Put the stuffing in the refrigerator, wait for the noodles to be ready (one hour in summer, look at the room temperature in winter) before taking it out and start working (this is because the stuffing will not be fresh if it is left out for a long time)
12. Knead the dough, knead it a hundred or eighty times to get rid of the gas inside
13. In order to distinguish the two fillings, use different wrapping methods
14. Because the water surface ratio between me and the noodles is small, the noodles are harder, so the noodles have high elasticity. You can roll out the skin thinner and put more fillings.
15. The buns that were first wrapped are left for half an hour, and then they can be steamed.
16. Put the steamed buns in the pot after the water has boiled. Twelve to fifteen minutes after boiling. In order to prevent the steamed buns from sticking to the steaming cloth, I will fry them first, so that it will be fine for ten minutes after boiling.
17. In fact, I prefer to use this method of wrapping. There are a lot of stuffing and it saves space when steaming.
Tips:I have been wrapping eggplant stuffing before, forming a habit of putting more oil. The right amount of ingredients is really important. Different stuffings are treated differently. These two kinds of stuffing, leeks, because they put a lot of oil when frying eggs, and dragon mustard The grass doesn't like oil, so you don't need to put a lot of oil in the later stage. This is the experience of several failures. Remember!
