For egg dragon rolls, pour 10g of yeast into 100ml of warm water and stir to dissolve.

Take a large container, add flour, pour the yeast water, add water, and knead into a smooth dough.

Divide the dough into small portions, pack in ziplock bags, seal tightly, and refrigerate for about 12-24 hours.

The dough is ready to use when it has doubled in size.

Deflate the dough and knead it. After kneading, roll it into a thin sheet, which can be trimmed into a rectangular shape.

Beat the eggs, add salt, starch and water and mix well.

Brush a little oil into the pan and fry the egg liquid into egg skin.

Brush the dough with a little oil.

Lay out 2-3 pieces of egg skin.

Sprinkle with chopped green onion and roll up the dough.

Brush the basket with a little oil, put the dough rolls in, let it sit for 15 minutes, steam over medium heat for about 20 minutes, turn off the heat, and remove the lid after 5 minutes.

Cut the egg dragon roll into pieces.