Chinese Food
Egg bun with leek
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Leeks are available all year round, but the best nutrition is in spring and autumn. Leek is rich in protein, vitamin A, calcium, phosphorus, etc. In winter and spring, we should eat more isotherm food of leek, which can dispel Yin, disperse cold, sterilize and prevent disease. The steamed bun with leek and egg stuffing is delicious. The steamed bun just out of the pot is delicious when it's hot. Besides, it's easier to make plain stuffing than meat stuffing. There is no special skill. It can be said that it's a kind of stuffing with zero failure. -
Cooking ingredients
Cooking Steps
Step1:Add warm water to flour. Stir clockwise and sprinkle with yeast powde
Step2:Stir until the paste is in a warm pot and ferment for 30 minute
Step3:When the flour is sent to the honeycomb shape, it can be kneade
Step4:Scramble the eggs and cut them into small pieces. Cool them for later us
Step5:Clean leek, cool and dr
Step6:Add egg to leek. Add salt, sesame oil and seasoning to mix evenl
Step7:Knead the dough until it is ready for us
Step8:Cut the dough into small pieces
Step9:Reference thicknes
Step10:Turn the bun clockwise on your han
Step11:That's a good turn
Step12:Put the wrapped bun on the green vegetable leaves (to prevent the skin from sticking) and heat for 30 minutes. Keep it stuffy for 10 minute
Step13:Hot steamed buns are out of the po
Step14:Fragrant steamed bu
Cooking tips:You must wake up to the honeycomb shape, or the bun will not be soft. If the pot is not padded with green vegetable leaves, you can touch some oil to prevent the skin from tearing. There are skills in making delicious dishes.
