Health benefits
Leeks: dissipate blood stasis
Eggs: protect eyes and improve eyesight
Doubanjiang: enrich blood, protect teeth, protect bones
Ingredients
Flour (appropriate amount) | Angel (dry yeast) ( Half bag ) |
Chives ( Adequate amount ) | Eggs ( 2 pieces ) |
Oil ( appropriate amount span> ) | Salt ( appropriate amount ) |
Five-spice powder ( appropriate amount ) | Ginger ( a little ) |
Onions ( a little ) | Doubanjiang ( appropriate amount ) |
Sesame oil ( appropriate amount ) | Chicken essence ( appropriate amount ) |
How to make leek and egg buns
1.Take an appropriate amount of flour, stir the dry yeast evenly, then add water while stirring, knead into a dough, cover the lid, and ferment for about three hours
2. Heat the pot, add oil and turn to medium heat.Beat the eggs and pour them into the pot.Fry until cooked.Pay attention to the use during the period.Use chopsticks to break it into small pieces
3.Cut the leeks and let them cool Add salt, five-spice powder, bean paste, chopped green onion, grated ginger and oil to the eggs and stir well
4. When the dough reaches the level shown in the picture, add baking soda and water and knead again, knead it into a dough and cut it into appropriate size pieces
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5. Drag the lined dough with your right hand and twist it with your left hand to shape it into the shape as shown.
6. Steam for 15 minutes on high heat
7.Finished product.
Tips
The dough needs to be fermented for sufficient time
The amount of baking soda should be appropriate, too much will turn yellow, and too little will make the dough sour
The eggs should be fried over low heat and fully broken up with chopsticks, otherwise the filling will not be even
It can be served after two or three minutes after turning off the heat.If the time is too long, water may enter and affect the taste.
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