1. Wash the spinach in clean water and boil for 2 minutes, then remove and let cool
2. Then blanch the vermicelli
3. Stir-fried eggs and stir-fry for later use
4. Squeeze the dried spinach and chop it
5. Chopped vermicelli
6. Put all into the scrambled egg pan
7. Add salt, chicken powder and mix well
8. Fermented dough
9. Exhaust agent is rolled into bun skin
10. Wrap the spinach and egg fillings and make the second fermentation (30 minutes)
11. Make cold water in the steamer, place the raw embryos on the lid
12. After the high heat is boiled, turn to medium heat and steam for 23 minutes.
Tips:Do not open the lid immediately after the steaming time is over, and steam for another 2-3 minutes.
