2. hot pan cool oil, oil is hot and pour into the egg mixture stir fry
3. scrambled eggs with a spoon slightly pounded, the largest not more than the head of hazelnuts, and do not get too small. When it is dished out, add the chopped tofu and stir-fry until the water is dry
4. Put all the main 5 ingredients together (egg, tofu, chives, vermicelli, black fungus)
5. Chop the ginger and add it to the filling
6. Add two tablespoons of the seaweed puree
7. Add a good pinch of salt
8. Add a good pinch of chicken seasoning
9. . add a teaspoon of 13 spice
10. Pour in the right amount of oil
11. Add the ingredients of the filling and mix well
12. 5 grams of dry yeast soaked in lukewarm water, poured into 500 grams of flour, and then add the right amount of water, and become a smooth dough, in the basin covered with a lid, about 2 hours of time to ferment until there is a honeycomb shape, or double the size of the (this double the size of the bad grasp, or (It's not easy to grasp the size of the dough, so it's easier to pick it out)
13. divide the dough into 16 equal portions
14. roll out the dough to a diameter of about 10 centimeters, with a thicker center and thinner sides
15. hold a piece of dough in your hand, and place as much of the filling as you can in a bowl shape
16. pinch and fold the dough with your hands
17.
18. It can also be like this
19. wrapped raw buns, covered with a slightly moist drawer cloth, let stand for 15-20 minutes, the second fermentation
20. steamer pot of cool water, steam drawer on a slightly moist drawer cloth, the buns yards into the cage drawer, leaving the center of the expansion of the empty space, cover the lid. Turn on the heat, the pot on the steam, adjusted to medium heat, steam 12 minutes after the fire
21. Turn off the fire, do not open the lid, to smother the lid for 5 minutes and then open the pot.