Name: Steamed Noodles with Carotene Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Plain flour; 350g carrot; 3 pcs egg; 1 piece Rice noodles; Some Dried sea vegetables; 50g olive oil; Some salt; 25g Oyster sauce; 15g Soy sauce; 30g Chopped chives; 15g ginger; 2g pepper; 200g boiling water

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.