How to make leek buns and leek boxes

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  1.Pick the leeks, wash them and dry them.Soak the vermicelli in hot water until soft.Chop the leeks, chop the vermicelli, and break the scrambled eggs into small pieces.Continue to heat the oil and add the minced ginger.Don’t make the heat too high or the minced ginger will appear.It is easy to blacken (if it is black, you can take it out and throw it away), turn it over a few times and turn off the heat, then add an appropriate amount of peppercorns, (continue with the sketch, I forgot to take a photo, sorry for that) when the oil is cool, add chopped leeks and chopped vermicelli.Chopped eggs and dried shrimps, as shown below

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  2. Start kneading the dough and seem to have forgotten to say k Make up for the dough steps (three bowls of flour, a small packet of about 5 grams of Angel yeast powder, mix well with about half a bowl of warm water, then knead the dough, let it rise in a warm place until it doubles in size, and the inside forms a honeycomb.Okay, wash the leeks and dry them while the dough is rising, and then proceed to the next step (mixing the stuffing).Knead the dough, knead the dough vigorously, and divide it into small pieces of the same size.

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  3.Then wrap it like this.When wrapping, scoop the stuffing into a bowl and add salt, so that water will not come out easily



4.Then boil the water.After the water is boiled, you will almost wake up.Steam it for 20 minutes

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  5.Mature

• 6.Let’s eat

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  7.The remaining noodles , make a leek box with vegetables