How to make lanceol packets

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  1. Prepare eggs, green onions and ginger, wash carrots, soak black fungus and oyster mushrooms

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  2. Chop onion and ginger and set aside

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  3. Heat an appropriate amount of peanut oil in a pot, fry the eggs until cooked, break them up, and put them in a bowl for later use

• 4.Grate carrots with a grater
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  5.Pour a little peanut oil into the pot again and stir-fry the green onion and ginger until the aroma is released.

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  6. Pour in the carrot shreds and stir-fry until soft.Let cool

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  7. Soaked black fungus and cut oyster mushrooms Broken

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  8.Then put the carrots, black fungus, oyster mushrooms and eggs into the basin together

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  9.Add appropriate amount of salt, white pepper, Haitian seafood soy sauce and mix well

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  10.Put appropriate amount of sesame oil, mix well and mix the filling

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  11.Place baking powder in ordinary flour, sugar and yeast powder.Mix with warm water with your hands to form a dough.Cover with plastic wrap and let it double in size at room temperature

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  12. Divide the dough into small pieces and use a rolling pin to roll it into a leather



13.Put in the stuffing

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  14.Knead into willow leaf-shaped buns

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  15.Put it into a pot of cold water, cover it and steam it over low heat until the gas rises, then turn to high heat and steam for 15 minutes.