How to make leek and egg buns

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  1.Add some salt, oil, and yeast to the flour and let it work

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  2. Cover with plastic wrap and keep in a warm place Ferment until doubled in size, take it out, knead vigorously to remove air

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  3. Wash the leeks.Drain the water, chop into pieces, and coat with some oil to keep the color and aroma of the leeks.

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  4.Eggs Break it up, add some salt, heat the oil in the pot, pour it in, break it up with chopsticks, pour it out when it's golden, cut it into cubes when it's cold

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  5.Soak the vermicelli, wash and cut into cubes

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  6. Stir together leeks, eggs, and vermicelli, add oil, salt, and allspice.

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  7. After deflating the fermented flour dough, knead it into strips, cut it into equal parts, roll it into a wrapper, and wrap the fillings into dumplings or steamed buns.Steam in a pot with cold water for more than 10 minutes.Turn off the heat and cover for a few minutes.Don't be too busy opening the lid to prevent shrinkage.It will be ok after a while