Fried buns

Soak the fungus, blanch it until finely chopped, shred the carrot, prepare the minced green onion, put it together with the meat filling, add oil, soy sauce, salt, chicken essence, sesame oil, and five-spice powder, mix well, and swirl in the same direction to make the meat filling strong.

As shown in the picture.

Mix the yeast with a small amount of warm water, pour it into the flour, then add an appropriate amount of warm water to knead the dough, and knead it into a smooth dough. Leave to ferment until doubled in size. The facial hair does not need to be too big.

After fermentation, knead the dough. Let sit for 10 minutes.

Divide into equal portions. Knead into round cake shape.

Roll into round shape.

Put the filling into it, hold the bottom of the dough with one hand, pinch out the frills of the bun with the other hand, and rotate the hand holding the dough.

All wrapped up. Let sit for ten minutes.

Put a small amount of oil in a flat-bottomed non-stick pan and fry the buns until the bottom is slightly brown.

Add water starch, be sure to sprinkle it evenly, so that the ice flowers will look beautiful, and there shouldn't be more in some places and less in others.

Cover the lid and cook until the water starch dries into a quick ice flower shape, sprinkle with cooked sesame seeds and chopped green onion, and keep the heat low.

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