Steamed stuffed bun with leek meat dregs and eggs-You Are Foodie

By Michaelia
91

Steamed stuffed bun with leek meat dregs and eggs

It tastes salty and delicious.

Main Ingredients

baking powder appropriate amount
flour appropriate amount
egg A moderate amount of
Meat dregs appropriate amount
Leek A moderate amount of

Auxiliary Ingredients

Basic seasoning appropriate amount

Kneading leeks with vegetable oil first will reduce the amount of soup. Generally, this method can also be used to make dumplings.You can wrap leek and eggs without meat dregs.

Step 1 . First use baking powder and flour to ferment in a warm place, but the picture of flour was not taken. The leeks are picked and washed clean without sediment.

Step 2 . Meat dregs, fat meat dregs that squeeze clean oil.

Step 3 . Chop the leeks and rub them hard with vegetable oil to turn them into emerald green, which can prevent the leeks from coming out of soup.

Step 4 . Chop up the meat dregs and put them into the leeks.

Step 5 . Fry the eggs, shovel or chop them directly and put them into the leeks. When the dough is fermented and seasoned, just add salt and monosodium glutamate and stir the leek meat residue and eggs evenly.

Step 6 . Put a little baking soda into the dough, knead and exhaust, and wrap the cutting agent into buns. The style of steamed stuffed bun is personal. Just wrap it without revealing the stuffing.

Step 7 . Leeks can't be steamed for too long. If they change color, they won't taste good. My big firewood pot is usually cooked in cold water, steamed for 10 minutes in the upper climate, and then stewed for 5 minutes.

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