4 eggs, vermicelli, spinach 1 handful, carrot 1 root, auricularia auricula, salt, chicken essence, oil, sesame oil and pepper.

working methods

1, the eggs are scattered in the bowl.

2. Heat the pot, pour a little oil, pour the egg liquid into the pot, stir quickly with chopsticks, and stir into small pieces of eggs.

3. Spinach drowning.

4. The vermicelli is also drowned and boiled for 8 minutes.

5. Heat the pan, pour the oil, add shredded carrots, stir-fry the butter and let it cool.

6. Soak the fungus, remove the roots and cut into small particles.

7. Put the cooled eggs, spinach and carrots into a pot, sprinkle with salt, oyster sauce, pepper and chicken essence, mix well and make stuffing.

8. Put the flour into the basin, pour in boiling water, choose a proper proportion and pour it into the basin, and stir it into a flocculent state with chopsticks while pouring.

9. Leave suitable dry flour, then pour in a little water and knead it into dough with smooth surface.

10. Divide the noodles into small doses of the same size, flatten them, roll them into thin steamed bread skins, wrap them with stuffing, and close up.

1 1. Heat the pan, pour a little oil, add steamed buns, and fry until golden brown.

skill

1, carotene is fat-soluble, so frying carrots in advance is helpful for the absorption of carotene.

2, spinach drowning, can remove oxalic acid to protect calcium.