Steamed Noodles with Carotene Buns
1.
Put 2 grams of salt into 300 grams of flour, mix well, pour in 200 grams of boiling water and stir to form a flocculent
2.
Add 20 grams of olive oil and mix well and form a smooth dough
3.
Wake up for about 20 minutes while covering with plastic wrap
4.
Wash sea vegetables and soak in cold water
5.
Soak the vermicelli in boiling water to soften
6.
Beaten eggs
7.
Soak the soaked vermicelli with dry water and cut into sections, chop the seaweed with dry water for a few knives, and scramble the eggs into pieces
8.
Rub the carrots into filaments and put a little salt to kill the water
9.
Do not pick up the excess water
10.
Put the processed materials into the container, put the chopped green onion and ginger, and add 30 grams of olive oil
11.
Add pepper
12.
Finally add the right amount of salt
13.
Just mix thoroughly
14.
Sprinkle thin flour on the chopping board and knead the dough until it is smooth
15.
Rubbing into long strips
16.
Cut into 12 small doses
17.
Take the medicine from the outside in
18.
The skin is a small smooth dough
19.
Use a rolling pin to roll into a thin round skin
20.
Put the adjusted filling
21.
Squeeze the mouth of the bag into a bun
22.
Put it directly into the steamer without waking up
23.
After boiling, steam for 15 minutes, turn off the heat and simmer for 2 minutes before opening the lid
24.
Finished product
Tips:
Xiaoyingzi's words:
1. Because it is a fully hot noodle, add some oil when making the noodles and it will not stick to your hands when making the noodles, and the skin is still smooth.
2. The thinner the skin is rolled, the brighter the cake will be, and the filling can be seen
3. After the carrots are shredded, sprinkle with a little salt to kill the water. When squeezing the water, just pick up the excess water. Don't squeeze it too dry, otherwise the taste will be poor.
