How to make vegetarian steamed buns stuffed with chives

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  1.Pick and wash the leeks, drain the water, then chop into small pieces,

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  2.Crack two eggs into a bowl,

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  3.Hit When the egg whites and yolks are completely blended,

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  4. Heat the pan and pour oil,

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  5.Pour in the egg liquid and spread it into a pancake shape,

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  6.When the egg liquid is solidified, turn it over, turn off the heat, and fry for a while with the residual heat in the pot.You don’t need to fry it too long.

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  7.Cut the egg pancake into small pieces and put it in the basin,

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  8.Soak the vermicelli in warm water in advance and rinse it with cold water to remove the moisture.

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  9.Cut the vermicelli into sections and put them in a basin (you don’t need to cut them too short, the dumpling filling needs to be minced)

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  10.A spoonful of oyster sauce, a handful of shrimp skin,

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  11.Put another spoonful of cooked cooking oil,

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  12.Finally sprinkle a small amount of salt and mix well,

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  13.This is a completely risen dough, with many honeycomb shapes.(Dough proofing is to mix dry flour with water and yeast powder into a dough.The ratio is 350 grams of flour plus about two grams of yeast powder.)

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  14.Take out and knead evenly,

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  15. Roll into long strips and cut into small pieces (the size of the pieces is whatever you want)

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  16.Knead it into a small steamed bun shape,

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  17.Then roll out the dough into a thick middle and thin edge,

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  18. Hold the dough sheet in your hand, scoop out a spoonful of filling, and start to fold it,

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  19.The package looks a bit ugly,

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  20.Do the other few in turn, Put it on the steamer, (leave some space to prevent it from getting stuck together after rising), let it rise for a while,

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  21.Steam the steamed buns after proofing, and wait for 15 to 17 minutes.

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  22.When the time comes, turn off the heat and steam for more than a minute, open the lid,

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  23.Okay, let’s start eating steamed buns!