How to make leek and egg buns

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  1.First Wash and dry the leeks, and soak the vermicelli in hot water until soft

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  2.Put oil in the wok, heat the oil, and scramble the eggs

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  3. Mix the noodles, ferment them, and turn them into 2 Double the size, just fine

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  4. Cut the leeks into 5mm, the vermicelli into 5mm, and the eggs Cut smaller.Add seasonings and stir evenly

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  5. Knead the fermented dough well, not soft or hard., then start to cut out a round bar with a diameter of about 4cm, and cut it into 3cm sections along the round bar

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  6. Roll out the dough into a sheet, and then wrap it up.Start wrapping from the edge, turn around, and wrap well

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  7.Wrap each dish like this until all the dishes are wrapped

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  8.Put it in a warm place under the sun, and cover it with plastic wrap.When the buns become 1.5 times larger, they can be steamed

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  9. After steaming for 20 to 30 minutes over medium-low heat, the steamed buns will be ready and ready to eat