Shrimp and Leek Steamed Bun
by Breeze Slowly 20071
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare a suitable basin, pour a small amount of warm water to dissolve the yeast, pour in the flour and make the dough into a soft and hard dough, cover it, and put it in a warm place. When the dough is twice as large as it is fermented, knead the dough, release the gas, and then put it back in the basin for secondary fermentation.
2. When waiting for the noodles to rise, prepare the stuffing for the buns, first pick and wash the leeks, and control the water.
3. Beat the eggs, put an appropriate amount of peanut oil in the wok, heat the pan with cold oil, pour the eggs and stir fry into a flocculent state for later use.
4. The vermicelli is softened with boiling water, and the cold water is removed, and the water is controlled and cut into small sections.
5. The shrimp is cut into sections after boiling water; the soaked fungus is chopped; the scallops are slightly soaked and cleaned.
6. In addition, prepare a pot for filling; green onion, ginger chopped moist, and processed shrimp, fungus, eggs, vermicelli, and scallops are put into the pot together.
7. When the dough is twice as large for the second time, cut the leeks into small pieces, put them in the filling pot, put an appropriate amount of salt and sesame oil, and mix well.
8. Knead the dough, knead the dough that has been made twice until it is smooth, knead into a long strip, cut into small pieces, press, and roll the skin.
9. Put an appropriate amount of stuffing on the bun skin and squeeze it into a chrysanthemum-shaped bun. The wrapped buns should be boiled for 10 minutes before being served.
10. Put Yangfa's steamed buns in a steamer, turn to a low heat and continue to steam for 12 minutes after the water is boiled, turn off the heat, and wait for 5 minutes before serving.
11. Here is a finished picture~
