Cream egg buns
By VicentaLakin
The buns are the more common food in my country, and neither the South nor the North are strangers. But like the North and the South, the buns in the North appear to be the atmosphere, the thickness of their heads alone, while the buns in the South are mostly small and delicate, both in shape and in the heart. Two days ago, he was busy making buns, either pumpkins or potatoes, and his husband was tired of eating them. So I thought I'd change things, ask my husband, say I'd like a bun of herb eggs. We'll go to the supermarket and get some pickles and shrimp skins
Recipe Recommendations
- flour 300g
- leek 1 handful
- eggs of 3
- shrimp skin appropriate amount
- salt a teaspoon of
- spiced powder appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Cream egg buns
1
(b) Raw material maps, where beryllium is pre-empted with salt water and is purified with dried moisture
2
(b) Gradually pouring water into flour, mixing it into cotton stubbles and smoothing the face, with a wake-up of half an hour to an hour
3
The rice is dried and cut to last
4
Add fried eggs
5
(a) Put in the skins of the shrimp that are cut, and add salt, fragrance and smelt, and mix them evenly, and make them ready for use
6
I'm not sure if I'm gonna wake up
7
Cutting into small agents
8
And stubble its face with a cane, and make it thick and thin in the middle
9
Put the pie in the middle, squeeze it with a pickle, don't let go, move to the side, squeeze it a little bit until it's all squeezed. Sealed on the bag, you can see。
10
It's about 10 minutes to ferment it again
11
When the steam pot comes in, it's about 10 minutes of steam。
12
Completed ChartCream egg buns Make Tips
1. To keep the chives green and vibrant, be sure not to stir-fry them in the pan.
2. Although shrimp skins seem insignificant, they play a crucial role in vegetarian fillings, so I suggest adding them; finely chopping the shrimp skins before mixing helps better absorb their savory flavor.
3. You can brush oil on the steaming mat. I usually place a piece of gauze down so the bottoms of the buns won't be dry.