1. Take a pot of suitable size, add flour and corn flour, warm water to dissolve the yeast, and form a dough, knead it well, cover with plastic wrap, and make it twice as big in about 1 hour. It is especially easy to ferment in summer.
2. The leeks from our own vegetable garden are very fresh and tender. Remove the old leaves, pick and wash them, and rinse them twice. Prepare 2 goose eggs, equivalent to 4 eggs.
3. Break up the goose eggs, add a little cooking wine to remove the fishy taste, and increase the freshness. Stir evenly.
4. Add an appropriate amount of oil to the wok (you can add a little more, do not add oil when mixing the stuffing), boil the oil and add the egg mixture, quickly stir while frying with chopsticks, the more crushed the better, take it out and let it cool for later use.
5. Wash the purslane as an option, blanch it in cold water, remove the moisture, and chop it. Take a large basin, add leeks, purslane and eggs, add salt, five-spice powder, mushroom powder, and oyster sauce.
6. Stir evenly, and the bun filling is ready.
7. After the fermented dough, take out the air, knead well, and cover with plastic wrap for 15 minutes. Then knead the dough into long strips, evenly divide it into several noodles, which are larger than dumplings, roll them into skins, and then wrap them with fillings, pinch them from one end, and knead them into buns.
8.
Brush the bottom of the bun with a little oil and put it into the electric steaming box. No need for a second bun, because the bun has a thin skin and large filling, and the filling inside can already be seen. The second bun may break, just steam it.
9.
Add the right amount of water to the electric steamer, set the time to 15 minutes, and start the switch.
10. When the time is up, I turn on the electric steamer, and the big buns are filled with fillings. They are fresh, smooth and fragrant. They are too greedy. This color looks appetizing, and it tastes good without gaining weight.
