Ingredients

Chives

150g

Shrimp skin

100g

Dried fungus

30 grams

Eggs

3 pieces

Flour

500 grams

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Five-spice powder

An appropriate amount

Pepper powder

An appropriate amount

Chicken powder

An appropriate amount

Yeast

Appropriate amount

Light soy sauce

Appropriate amount

Steps

1. Add yeast to flour and mix with warm water to form a dough, cover with plastic wrap Place in a warm place to ferment for 1 hour

2. Beat the eggs into egg liquid, fry them in oil pan until they are broken into pieces, scoop them out and set aside

3. Wash and drain the leeks Chop the water into pieces

4. Wash the shrimp skin and fry it in the oil pan until fragrant, then take it out

5. Fry the tofu skin in the oil pan, remove it, drain it and chop it into pieces

6. After soaking the dried fungus, drain the water and chop it into pieces

7. Wash and chop the chives

8. The risen dough

9. Put all the ingredients into a basin

10. First add an appropriate amount of cooking oil, then add salt, five-spice powder, pepper powder, chicken powder, and light soy sauce and mix well

11. Knead the dough into long round strips

12. Cut into small pieces

13. Flatten and roll into dough

14. Dough Pour an appropriate amount of filling into the middle bag and wrap it into a bun shape

15. Put all the wrapped buns into the steamer, cover the pot, and perform secondary fermentation (I let it rise for 15 minutes)

16. When the time is up, turn on the heat and steam for about 18 minutes, then turn off the heat and simmer for another 3 minutes

17. Steamed buns