1, mix the noodles first. Then scald three-quarters of the flour in the basin with boiling water. Add water slowly and stir with chopsticks. Then the remaining three quarters of 1 flour should be mixed with cold water.
When kneading dough, add some cooking oil to the basin and stir together. When kneading the flour into a flocculent dough, continue to knead them into a smooth dough.
After kneading the dough, cover it and leave it on the side for about 20 minutes. After 20 minutes, the dough will be easier to knead.
2. Come down and make steamed buns. Today, we are going to make steamed stuffed buns with white radish and fungus vermicelli, prepare a clean white radish and rub it into filaments. After the water in the pot is boiled, pour the shredded radish into the pot and cook for about 20 seconds.
After the radish is taken out, rinse it with cold water. Then squeeze the water out of the radish by hand, and then cut all the radishes short and put them in the basin.
Cut the soaked auricularia auricula into small pieces and put them into a basin; Fans soaked in advance are also cut short and put in the basin; Put some chopped green onion on it.
Pour oil into the pot. When the oil is hot, pour the broken eggs and stir them with chopsticks to make plumeria. Pour the fried plumeria into the pot, too.
Pour oil into the pot again. When the oil is hot, add chopped green onion and stir-fry until fragrant. Add a spoonful of thirteen incense and stir well. Turn off the heating. Pour it into the stuffing pot while it is hot, and then come down and start filling.
Season with salt, add a spoonful of chicken essence, add soy sauce and oyster sauce and mix well. Our stuffing is ready.
3. After the dough is cooked, knead the dough evenly and smoothly again. Cooked dough is especially good. After kneading the dough, put it on the chopping board and knead it into strips, then cut it into equal parts with a knife.
Roll the bun skin with a rolling pin and roll it into a dough with a thick middle and a thin periphery.
Then make buns. This is instant noodle steamed stuffed bun, not so thick. Be careful when packing.
After the buns are wrapped, put them on the oil grates one by one to prevent them from sticking. This hot noodle soup steamed stuffed bun doesn't need to be steamed twice.
4. After the water in the pot is boiled, steam it directly in the pot, and steam it on high fire 10 minute.
Let's steam this steaming steamed bun with hot noodles. The fragrant smell made my mouth water. This kind of steamed stuffed bun will not collapse or retract, and the practice is very simple.
Steamed steamed bread dipped in spicy oil seeds is really delicious. Steamed steamed buns have no gluten, and they are steamed less at a time, so they are steamed and eaten now. It's very simple. Try it for your favorite friend.