Steamed Bun Stuffed with Dried Sophora Flower and Egg-You Are Foodie

By Flora
25

Steamed Bun Stuffed with Dried Sophora Flower and Egg

The skin is thin and there are many fillings. It tastes delicious and chewy. When you chew it in your mouth, your mouth is full of the fresh fragrance of locust flowers. The authentic rural food makes you aftertaste. It's pure natural green food.

Main Ingredients

egg 3
flour appropriate amount
Dried sophora japonica Two

Auxiliary Ingredients

garlic bolt 6
yeast few
purified water A little (about 40 degrees)

Seasonings

Chicken essence few
salt appropriate amount
Peanut oil appropriate amount

Step 1 . Dry locust flower for standby.

Step 2 . Soak dried locust flowers in cold water overnight.

Step 3 . Squeeze out the excess water and put it into the basin.

Step 4 . Wash and chop the garlic sprouts.

Step 5 . Knock the eggs into a bowl and add a little salt to break them up.

Step 6 . Heat the pan and add some oil. Pour in the egg mixture and mash it with a shovel.

Step 7 . Garlic sprouts and scrambled eggs are also put into the pot.

Step 8 . Add some salt and chicken essence to taste.

Step 9 . Mix well.

Step 10 . Add yeast and warm water to the flour, stir it into a flocculent shape, and wake up twice as big.

Step 11 . As shown in the figure.

Step 12 . Knead into a smooth dough.

Step 13 . Knead the dough and cut it, as shown in the figure.

Step 14 . Twist into long strips.

Step 15 . Cut into a uniform dosage.

Step 16 . Roll into a thin round cake, which is thick in the middle and thin around.

Step 17 . Wrap in the filling.

Step 18 . Wrapped buns.

Step 19 . Add cold water to the cage, boil over high heat and steam over medium heat for 15 minutes.

Step 20 . Turn off the heat and simmer for five minutes.

Step 21 . Steamed steamed buns.

Step 22 . Finished product drawing.

Step 23 . Soft.

Step 24 . Break it, and it smells delicious.

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Cooking Steps