Health benefits
Tofu: detoxification
Eggs: eye protection and improvement
Leeks: dispersing blood stasis
Ingredients
Flour ( About 300 grams ) | Tofu (About 200 grams? ) |
Eggs ( 5 ) | Leeks ( About 80 grams ) |
Oil ( appropriate amount ) | Angel Yeast ( 5g ) |
Salt ( appropriate amount ) | Fuel consumption ( One spoon ) |
Dumplings Powder ( a little ) | Chili oil ( a spoonful ) |
How to make leek, egg and tofu buns
1. Flour, angelica and water are mixed into a smooth dough! Cover and set aside to ferment!
2.Wash the leeks and tofu! Chopped
3. Beat the eggs and add a little salt! Stir-fried! mashed!
4.Put oil in the pot and pour the tofu in! Add fuel consumption! Dumpling powder! Salt! Fry until golden!
5. Mix the fried tofu and eggs together! put aside! Let cool
6. Wait for the tofu and eggs to cool before adding the leeks! Add a spoonful of chili oil!
7. Divide the fermented dough into small pieces! Roll it out into a big dough!
8. The buns are filled with leeks! Pin the edges!
9. After wrapping, put it aside and ferment for two minutes!
10. Add water to the pot and arrange the buns! Leave a gap in the middle! Steam over high heat for ten minutes!
11.The fragrant buns are ready!
Tips
Don’t make the bun skin too thick! It’s fine as long as it’s thin and not rotten! Because the vegetable dumplings are all cooked, steaming them over high heat for ten minutes is enough! Remember to ferment the buns a second time after wrapping!
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