material

Soft ground; Auricularia auricula; Flour; Eggs; Tofu; Green vegetables; Shrimp skin; Onions; Ginger; Oyster sauce; Vermicelli; Cooking wine; baking powder

working methods

Mix the dough, dry the yeast dough and let it stand. (I won't elaborate on this step.)

Prepare stuffing: soak and wash soft fungus, blanch vermicelli, fry tofu, and fry eggs in a pan. Chop all the ingredients, add minced onion, ginger and shrimp skin, stir fry in a pan, add a little oyster sauce and cooking wine, mix well and turn off the heat.

Rub the noodles on the chopping board, cut them into several sections, roll the skin, and start wrapping.

After wrapping, let it stand for 20+/-20 minutes, put cold water in the pot, medium fire, time after SAIC 12- 15 minutes.

Turn off the fire after the time, and leave it for 2-3 minutes before opening the lid. This kind of steamed stuffed bun is light. Steamed buns are ok ~

Try the fragrant soft bag ~