Shrimp-shrimp buns

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My best friend's family's fertilizer-free pickles。

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One by one, it takes half an hour. I don't want to waste my best friend's heart

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The water washes twice and the salt water immerses for 15 minutes。

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The barbed flour is fermented with an appropriate amount of yeast, a spoon of white sugar, with warm water of less than 40 degrees and a soft face, covering the membranes for two to three hours and 1.5 to 2 times the size, with high summer temperatures and quick hair。

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When fermented, the noodles are beehive-like, ideal。

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Three eggs, with a little salt and a little cool water。

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The egg fluid is fully dispersed。

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The hot pot oil, the egg fluid, when condensed in the pot, will be quickly dispersed with chopsticks, and the fire will be full。

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Fresh shrimp water washes twice to remove impurities and dust。

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Five meat choppings。

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soaked cauliflowers wash twice the water and cut it to about 1 cm long. the cauliflowers are ripe and should not be cut too badly。

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It'll be good if you put it in a bowl

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Light and even。

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Add an appropriate amount of sesame oil to add a proper amount of salt to the individual population。

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A little flour on the panel, and a good fermented pasta vent to smooth。

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Cleaning up the strips, this is gonna be nice。

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Cut it to the right size. It's about the size of a bun。

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Throw a little dry flour, flatten。

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When the agent is of a size, thick, thin, suitable round skin, it is wrapped in a mixed material, and the bread is not so thin as to be able to release more of the material, and it is packed in sufficient quantity。

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Wrap it up like you like。

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Round and roll of fat buns。

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Repeat the last step and wrap it all in the shape you like。

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After burning in the pan, a small amount of red flower oil is put in the heat, and the packs are put in order, and lined up。

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It's hot as yellow as the picture shows. Wow, it's tempting

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Water pouring into a small amount of flour goes up to one half of the size of the bun, and the flames burn。

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cover the pan, boil under the fire, and the cuisine is ready soon, in about seven or eight minutes。

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Look at the bottom of the pot, this level can turn into a fire。

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There's a fire in the middle, first the fat bun in the middle。

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Turn it all over, perfect ice cream bun

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Only a small fire of two minutes on the back of a water-fried bag can it be made in order to control the fire. Out of the pot, in the disc。

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It's a delicious omelet egg and shrimp bun。

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Today's water buns are of great quality and satisfaction。

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Love life, love the kitchen, love the people you love, that's what life is about! With a bowl of rice congee, the Happiness Index rises straight。

Spring leeks are exceptionally fragrant and can whet the appetite; when eaten in moderation, they strengthen the stomach, aid digestion, nourish the liver and kidneys, and dispel cold. The dough for the pan-fried buns can be a little softer than usual. The eggs shouldn't be overcooked, and the proportion of meat should be smaller. Dried shrimp adds calcium and flavor, so you can add more if you like. Salt is the king of flavors; bland pan-fried buns aren't tasty, so feel free to make them a bit saltier than usual, and it's best to taste while seasoning. The rolled-out leavened dough skins shouldn't be too thin, and the filling can be ample. Pinch the pleats with your right hand while pushing the filling in with your left; the buns taste better with more filling. Pay attention to the heat to prevent the bottoms from burning and ruining the appearance, rendering all previous efforts futile... It will feel very simple once you make them often, so get started now! While you can, wrap the leeks into the pan-fried buns, and keep spring in your heart