1. Add flour and yeast to make a dough and leave it in a warm place to ferment to double its size
2. After making the noodles, just poke a hole with your fingers and don’t shrink back.
3. Beat the eggs and fry them into small particles, stir them vigorously with chopsticks while frying them in the pan
4. Cut the leek and set aside
5. Cut the tofu into thin slices and fry until golden on both sides
6. Chopped fried tofu and set aside
7. Chopped fungus
8. Boiled vermicelli with boiling water, softly chopped
9. Mix the leeks with oil first, then add eggs, tofu, noodles, fungus, thirteen incense, chicken essence, salt, oyster sauce, sesame oil and mix well
10. Take out the dough and exhaust
11. Cut into even small doses
12. Roll out into a round cake, not too thin, too thin and not so watery when cooked
13. Brush the oil in the steamer, put the steamed buns in the steamed buns and let them rise again for 20 minutes
14. Boil water in a pot and steam for 15 minutes, turn off the heat and steam for 2 minutes before opening the lid and start eating
Tips:The leeks must be mixed with oil first, so that there will be no water, and the noodles must not be too thin, too thin and not good-looking
