Main Ingredients

Flour

450g

Amaranth

250g

Eggs

2

Supplementary Ingredients

Oil

Amount

Salt

Amount

Yeast Powder

2g

Oyster sauce

Amount

Steps

1. blanch amaranth

2. blanching juice poured into a bowl to cool

3. with amaranth juice and noodles (the dough is slightly red) molasses

4. blanched amaranth cooled, squeezed out the water and cut minced

5. onion and ginger, chopped, chopped and amaranth with water-vaporized wood ear in a In a container

6. Scrambled eggs

7. Put the ingredients of step 5 into the scrambled egg pan

8. Add salt and oil and mix well

9. Molten dough exhaust pulled into small dough

10. Steamer do cool water on steam and then steam on medium heat for 20 minutes (the color becomes lighter almost can not see the reddish look)