Leek: the right amount of eggs: the right amount

Self-raising flour: Appropriate amount of pork stuffing: appropriate amount.

condiments

Pepper: a little onion: a little.

Ginger: a little cooking wine: a little

Soy sauce: a little salt: a little.

Sesame oil: a little.

Practice steps

1. self-raising flour uses warm water to make a smooth dough, covers it with plastic wrap and puts it in a warm and humid place for 20 minutes; If the temperature in the kitchen at home is not too cold, don't wake up for too long, it will be too long, and there will be dead noodles when steaming again. Stir the dough well first.

At this time, we put pepper into boiling water, and later we will use this pepper water to enhance the taste.

3. Add eggs, salt, soy sauce, chopped green onion, Jiang Mo, cooking wine and sesame oil to the pork stuffing.

4. Add the pepper water that has just been soaked and cooled, stir slowly first, and then stir quickly in one direction. Pepper water can be added twice.

5. At this time, cut the washed and dried leeks into small pieces and put them in a bowl, and add a little olive oil or salad oil, so that the leeks are not easy to change color and are very moist when put into the stuffing.

6. At this time, knead the noodles slowly after 20 minutes, so that the noodles used in the future will be even without big bubbles.

7. Take out the dough, divide it into two halves, knead it into long strips, knead it into a uniform area by hand, and cut it with a knife.

8. Sprinkle a little thin noodles on this area and press them evenly by hand to make them round.

9. Roll it with a rolling pin into a dough sheet with a little thickness in the middle and thin around.

10. At this time, find a helper to stir the leek and the mixed meat evenly. Don't mix leeks too early, they will collapse.

1 1. Put the dough on the fingers of the left hand and move it forward a little to facilitate the fingers to move the dough. Add the meat you think is suitable. Pull the dough with your right hand and lift and fold it step by step, as shown by my man's rough hand in the picture. The left hand rotates with it, and the left hand folds about 23 times. Remember, you can leave a belly button at the end, or you can mesh together like me. You can listen to your mother's wishes. Don't forget to put the wrapped buns on the curtains, and don't forget to sprinkle some fine noodles on the curtains to prevent the bottom from being dipped in water.

12. Put the wrapped steamed bread in the kitchen with moderate temperature to wake it up 10 minute. This is the key. Many people have been awake for a long time in front, and they can't wake up at this time. For example, the steamed buns of my mother are very small, wrinkled and pleated. How nice it is to make your face comfortable and spread out.

13. Brush the steamer or steamer with oil, or use a rag according to your own preference.

14. To wrap steamed bread, first boil the water in the steamer, and then add a bowl of cold water to steam the lid.

15. So the water will boil soon. Remember to remember the time. It takes 20 -25 minutes after boiling. It is full of fire.