Health benefits
Leeks: Warm and promote Qi
Eggs: Enhance immunity, protect eyes and improve eyesight
Ingredients
Chives (more than a pound) | Eggs ( 2 ) | |
Sea rice ( appropriate amount ) | Soybean oil ( appropriate amount ) | div> |
Salt ( appropriate amount ) | ||
Five-spice powder ( appropriate amount ) | Oyster sauce ( Appropriate amount ) |
Leek and egg sea How to make rice buns
1. Add to flour Knead a little angel yeast into the dough and wait for fermentation.It will have a honeycomb shape and ferment until it is about twice the original size.
2.Sprinkle dry flour on the fermented dough so that it does not stick to your hands.It won’t waste noodles, and the bowl won’t stick to the batter, making it difficult to clean the bowl.Take everything out of the pot, add flour and knead until it looks like the picture.
3. Wash and drain the leeks in advance and cut them into small sections of about 1 cm.Crack the eggs, put oil in the pot, pour the eggs, stir the egg liquid with chopsticks, mash it into shape with a spatula, let it cool and pour it into the leek basin.Add sea rice to the basin.Add salt, chicken essence, five-spice powder and oyster sauce and stir evenly.
4. Roll the kneaded dough into thin strips, cut into pieces and flatten , roll out the bun skin into a thick one in the middle and thin on both sides (it depends on how big the bun you want to make, if the rolled bun skin is not to your liking, you can repeat the above steps).
5.Put in appropriate amount of bun filling.
6.A finished product
7. Steam for about 15 minutes
8.Finished product
Tips
1.Sea rice is slightly salty, so be careful when adding salt.
2.It is best not to fill the steamed buns with soup, as the steamed buns will leak easily.
3.Dip a little flour into the bottom of the buns when steaming to prevent them from sticking to the pan.Also don’t make it too compact.
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