How to make egg and fennel steamed buns

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  1. Wash and mince the fennel, crack the eggs into a bowl, and mince the onion and ginger

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  2.Put a little oil in the pot, heat the oil and stir-fry the scrambled eggs and then chop into pieces and set aside

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  3.Use base oil to stir-fry minced chives and ginger

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  4.Add in chopped fennel and fry until cooked.

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  5.Add salt and a little soy sauce and stir well

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  6.Add in the chopped eggs, turn off the heat and mix well



7.Put the mixture into a clean basin, add appropriate amount of sesame oil, mix well and set aside for later use

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  8. Add yeast, baking powder and sugar to the flour and mix with warm water to form a soft dough, cover with plastic wrap and let it double in size

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  9.Then fill the pit with edible alkaline water

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  10.Add a little dry flour and knead evenly

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  11.Pull out the small noodles and squeeze them

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  12. Roll into a leather bag Add enough fillings

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  13.Knead into buns



14.Put cold water into the pot, turn on low heat, put the raw buns into the steamer, cover and steam until the air is high, then steam over high heat Ready in 12 minutes

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  15.Eating thin-skinned stuffed buns is very soft and soft