Steamed buns with egg, leek and dried sea rice
Overview
The leeks in March are fresh and tender, with a strong fragrance. A handful of leeks, two fried eggs, a pinch of dried shrimps, a wisp of vermicelli, and a pot of delicious food with all colors and flavors are mixed into this soft and soft dough. There is no need for side dishes. A bowl of clear soup is enough.
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Ingredients
Steps
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First make the dough: add yeast to the flour, mix it into a soft dough and let it rise. Look at the honeycombs on the dough.
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Next, make the filling: 1. Fry the eggs and chop them into small pieces.
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Soak potato vermicelli in hot water until soft and chop into pieces.
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Soak the sea rice until soft, squeeze out the water, chop into small pieces, and fry in sesame oil.
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Wash the leeks, shake dry and chop into small pieces.
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Chop some scallions.
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Put them together, add salt, MSG, peppercorns, sesame oil, and mix well.
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Knead the dough that has risen, and let it rest for a while. After it rises for the second time, cut it into fist-sized dough and roll it out into dough.
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Wrapped buns, usually plain buns look like this.
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Put it in a basket covered with a wet basket cloth. The cloth must be wet so that it does not stick and the steamed buns will not easily leak from the bottom. Pour cold water into the pot and steam over high heat for 20 minutes.
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Look, the big fat bun is white and soft, noisy and soft.
