Steamed dumplings with leek, fungus, egg and shrimp skin are a home-cooked dish, and the main ingredient is flour, leek, fungus, egg and shrimp skin. It is simple to make, delicious and nutritious, and is widely loved by people.
Ingredients: flour, leek, eggs, dried shrimps, fungus, peanut oil, salt, cooking wine, oyster sauce, sesame oil and water.
Practice steps:
Step 1: put a proper amount of flour into a container, add a proper amount of boiling water and cold water (two thirds of boiling water and one third of cold water), stir until there is no dry flour, and make dough, and stir for about 30 minutes.
Step 2, put the impurities in four clean eggshells into a container, add a proper amount of salt, a little cooking wine and clear water and stir evenly to form egg liquid, then pour the egg liquid into a hot pot, stir constantly with chopsticks to form broken eggs, then fry and cool for later use. Adding cooking wine can remove fishy smell, and adding water can make scrambled eggs more tender.
Step 3: remove the old leaves from the leek and wash the sediment repeatedly. In order to better remove pesticide residues, soak in water 15 minutes or so, control the moisture, and cut into chives.
Step 4, put the shrimp skin into a bowl, soak it in clear water, and then control the water to dry for later use.
Step 5: Soak the auricularia auricula in advance, wash the sediment at the root, control the moisture, and cut into pieces.
Step 6, put the chopped leek into a container, add proper amount of peanut oil and sesame oil, stir well, lock the moisture of the leek, then add chopped fungus, chopped eggs, shrimp skin, salt and oyster sauce, and stir well.
Step 7, spread dry flour on the chopping board, take a piece of awake dough, rub it into strips, cut it into dough with uniform size, and roll it into round dough with appropriate thickness.
Step 8: Add enough stuffing to make steamed dumplings and put them on clean corncob leaves.
Step 9, add enough water to the steamer, put the wrapped steamed dumplings on the steaming curtain and start steaming. Bread doesn't need a second proofing, and it can be steamed directly after being wrapped. Turn off the fire for 8 minutes after turning on the steam.