Name: The Best Season for Health Preservation in Spring, Eat More Wuzhen Powder Buns with this Filling, Delicious and Spleen, Suitable for Children and The Elderly!
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; 2 bags Wuzhen powder; Some Chives; Some Fungus; Some tofu; Some egg; Some oil; Some ginger; Some Oyster sauce; Some salt

The Best Season for Health Preservation in Spring, Eat More Wuzhen Powder Buns with this Filling, Delicious and Spleen, Suitable for Children and The Elderly!

1. Pick the leeks, wash them, dry them and set aside

The Best Season for Health Preservation in Spring, Eat More Wuzhen Powder Buns with this Filling, Delicious and Spleen, Suitable for Children and The Elderly! recipe

2. Prepare the right amount of flour and 2 packs of Wuzhen powder, and start to leave the noodles (for the steps of sowing the noodles, please refer to the pasta recipes issued by Xiaopu, which will not be described in detail here), and then prepare the fillings.

3. Northeast big peeling: soak in warm water, softly chop, black fungus is also chopped after soaking, because it is a bun, these two materials do not need to be chopped very much. Chop the leeks and set aside. There is also a small piece of tofu at home. Cut into small cubes and fry them. Beat 4 eggs. Put a little more peanut oil in the pan. Add the egg liquid when the oil is 50% and stir quickly with chopsticks. It becomes flocculent. After letting it cool, add the above four ingredients and add ginger powder. In order to improve the freshness, I added 1 tablespoon of oil. Don't put the salt for now, wait until the beginning of the package, so as to prevent water from the leeks.

4. When the dough has grown to twice as large and has a honeycomb shape, the noodles will be ready. Repeatedly knead the dough to completely exhaust the air in the dough. Divide the dough into small doses and roll them into slices to make the buns (for babies who can’t make buns, please refer to the buns step diagram sent in front of the small nursery.) )

5. After the buns are wrapped, put them in a pot to proof for 10 minutes, turn on high heat, and steam for 15 minutes to turn off the heat. Don't open the lid in a hurry at this time. After 5 minutes, wait for the pot to cool slightly before opening it. A pot of white and fat buns will be out of the pot.

6. Because it was dinner, my husband and I had a habit of drinking porridge and didn't want to cook porridge. So we made 2 cups of Wuzhen noodles that protect the spleen and stomach. The vegetarian buns are also a good match.