Oyster mushroom eggs 1. Prepare the raw materials; 2. Break the eggs into a bowl, add an appropriate amount of salt and 1 spoon of cooking wine and beat them up; 3. Heat the cold oil in the pan, pour in the egg liquid, and fry until it is set; 4. Use chopsticks to break it up

Cut into small pieces and set aside; 5. Pour in a little oil, add the oyster mushrooms and stir-fry; 6. Stir-fry until the oyster mushrooms are slightly soft, then add an appropriate amount of salt and stir-fry evenly; 7. Pour in the freshly fried oyster mushrooms.

Egg cubes, stir-fry evenly. 8. Serve.

Sauce egg cubes 1. Crack the eggs into a bowl, add a little water starch 2. Break them up with chopsticks 3. Heat oil in the pot slightly, pour the beaten eggs 4. Fry the eggs until they are solid, then take them out of the pan and set aside 5. Cut

Cut into small pieces 6. Put a little oil in the pot, add the minced green onion and garlic, stir-fry until fragrant, add 2 tablespoons of bean paste and stir-fry over low heat to make red oil. 7. Add 1 bowl of boiling water, add oil, soy sauce, sugar and pepper.

, chicken powder and starch are brought to a boil over high heat. 8. Pour the cooked gravy over the egg pieces to make leek and egg buns. 1. Soak Angel dry yeast powder in warm water and sugar.

Leave it for about ten minutes 2. Stir the yeast and water together to make it compatible with the flour. If you want the flour to ferment faster, add warm water together and start kneading the dough with a bread machine. 3. Clean and chop the leeks. 4. Beat the eggs in a bowl.

5. Add oil to the wok, pour the eggs into pieces and fry them into pieces. 6. Pour the cooled eggs into the leeks, and add an appropriate amount of salt, chicken essence, sesame oil, and chili oil. 7. It only takes half an hour to ferment the dough with a bread machine until the dough appears.

Honeycomb shape is enough. 8. Start kneading the fermented dough. Make sure the dough is evenly mixed before you can start wrapping. 9. Cut the dough into equal portions. 10. Roll out the dough (the bun skin must be thick).

Place the mixed leek filling in the center of the dough. 11. Pinch the seam tightly, lift the seam upward, and the buns are wrapped. 12. After wrapping, let the dough rest for half an hour before steaming. 13. Turn off the heat after 20 minutes, and wait for 5 minutes.

Finally, the steaming hot buns come out of the pan.