Cooking Steps

1. 

   Step1:Dough. Pour the flour into a bowl and add about 50g of white sugar (based on the standard of slightly sweet when eating) with warm water and flour. Mix the flour into flour ears while pouring in water, and then add 2 small spoonfuls of yeast powder and flour ears to form a smooth dough. Moderate hardness and softness. Generally speaking, steamed bun noodles should not be too hard. It's better to be a little softer than steamed bread. Start to wake up. When the dough is twice the size.

2. 

   Step2:Remove the roots of fennel, wash it, cut it with dry water, put a little salt in it, mix well and remove the water. After a while, use your hands to wrap it up and squeeze it into the water. If you want to squeeze it too dry again, you will have no nutrition and taste bad. Put the crushed fennel in a bowl and add 1 teaspoon sesame oil and 5 teaspoons olive oil. Mix well.

3. 

   Step3:Put oil in the pan and fry the eggs. (the saltiness of the eggs should be adjusted by the amount of salt in the eggs except for the shrimp skin.)

4. 

   Step4:Fry the shrimp skin in oil.

5. 

   Step5:Mix the egg and shrimp skin with fennel and put in chopped chopped chopped chopped green onion and ginger and mix well.

6. 

   Step6:Put a little bit of baking soda into the dough Knead evenly. At this time, knead the dough for a while to exhaust. This is strength work. Whether the steamed bun is smooth without bubbles depends on kneading.

7. 

   Step7:Divide the kneaded dough into evenly sized dosage sticks for wrapping. Put the wrapped bun on the curtain and wake up for another 20 minutes before steaming. Remember hot Sasa. Start with a small fire and gradually increase the fire (so that the skin won't burn to death) this process is only 1 minute. Then the normal fire temperature. Turn off the fire 12 minutes after the air. Stop for 1 minute and then uncoil. (steamed bun shaped