1. First, prepare an oversized basin, pour a bowl of flour, add a proper amount of warm water, stir while adding water, first stir into flour floc, and then knead into a soft dough.
2. Cover it and put it aside to wake up for 20 minutes.
3. Next, prepare the stuffing of the steamed stuffed bun, put a handful of dry powder strips in the bowl, and add a proper amount of warm water to soften it.
4. Take a black porcelain bowl of the Republic of China, beat in 3 eggs, add a little salt to the bottom, and mix well with chopsticks to break up.
5. Heat the wok, add a little cooking oil, pour the egg liquid after the oil is hot, and stir it in one direction with chopsticks into broken eggs for later use.
6. a handful of washed leeks, first cut off the roots, then cut into chopped leeks and put them in the basin.
7. Add a little cooking oil to the pot and stir well with chopsticks to lock the water in the leek and avoid too much water.
8. Then pour the fried eggs on the chopping board, chop them with a knife and put them in the pot with leeks.
9. Rub half a carrot into filaments, and then chop the shredded radish.
10. After the vermicelli is soaked, chop it with a knife, and put it into a pot without stuffing.
1 1.20 minutes later, sprinkle some dry flour on the chopping board, take out the proofed dough, rub it into long strips by hand, cut it into pieces of equal size, sprinkle some dry flour to avoid dough adhesion, and then flatten the pieces one by one.
12. Now stir the stuffing. Add chicken essence, salt, sesame oil, oyster sauce and pepper to the pot and mix well with chopsticks.
13. Then roll the dough into a thin dough, hold the dough with your left hand, put the stuffing in the middle of the dough, and knead it forward with your right hand to make it into the shape of a steamed stuffed bun, and then wrap all the remaining stuffing in the same way.
14. Boil water in the steamer in advance and brush a layer of vegetable oil on the grate to prevent the steamed buns from sticking to the pot.
15. Then add the raw embryo of the steamed stuffed bun. After the water is boiled, add the prepared steamed buns, cover the pot and steam for 8 minutes.
/kloc-Turn off the fire after 0/6.8 minutes, take out the steamed bread and put it on the chopping board in turn. You can eat them when the weather is not hot.
17. Ok, a delicious thin bag is ready.