Brief introduction of cookies: Shuijianbao is a very famous traditional snack in eastern Henan Province. The key to using Shuijianbao is to master the cooking time and batter pouring time.

Features: the skin is fermented from wheat flour, crisp outside and fresh inside, crisp but not hard, not greasy and delicious.

Cuisine collocation: Su Bao is mainly filled with vermicelli, leek, fried tofu and carrot. Pork, mutton, shrimp, Chinese cabbage and leek are the main fillings of meat dumplings. With local hot soup, it has a unique flavor.

Ingredients list: leek 100g, yeast 2.5g, eggs 2, sweet potato vermicelli 10g, medium gluten flour 250g.

1. Dissolve the yeast in 50 grams of warm water at about 40 degrees and let it stand for 5 minutes.

2. Pour the yeast water into the flour and stir it into a flocculent shape with chopsticks.

3. Add a small amount of warm water with a temperature of about120g for many times, and stir with chopsticks to form a sticky dough.

4. Cover with plastic wrap and ferment in a warm place to double the size.

5. Beat the eggs into a bowl and add a little salt to break up.

6. Heat the oil in a hot pot, quickly stir-fry the eggs under the fire, turn off the fire when it is slightly solidified, and stir-fry the eggs with the remaining temperature.

7. Cook the vermicelli in a pot, and chop it up after cold water.

8. Sprinkle dry powder on the dough mat and put the fermented dough on it.

9. Rub it a few times. If it feels sticky, you can add some flour until it is soft and smooth. Cover with plastic wrap and wake up for 20 minutes.

10. Wash and chop leeks, add sesame oil and mix well to lock the water.

1 1. Add eggs and vermicelli to leek, add a little salt and stir well.

12. Sprinkle some dry powder on the dough mat, buckle the dough from the middle, and arrange it into a circle with uniform thickness.

13. Cut into small doses of about 15g.

14. Take a small amount, flatten it by hand, and add stuffing.

15. Wrap it in a jiaozi shape or a steamed stuffed bun shape. If you feel sticky when wrapping, you can put some hand powder on it.

16. According to this formula, about 30 pieces can be packed.

17. Scoop a spoonful of flour into a bowl, add half a bowl of water and mix well to make flour water.

18. Turn the pan to low heat and pour in the right amount of oil. Put it into the decoction bag and immediately pour in flour and water. The water level is about 1 cm below the decoction bag. Change the fire to medium heat, cover and simmer for 5-8 minutes.

19. When the water is almost dry, turn down the heat and pour a small amount of oil evenly on the surface of the steamed stuffed bun.

20. After the water is completely dry, turn over and fry the other side. After about 1 minute, turn off the fire and take out the pot.