Traditional steamed buns
This was the first time I uploaded the recipe, but I didn't do it properly. I visited a few things and forgot to take photos. Hehe.
Recipe Recommendations
- vermicelli Jiu
- eggs two
- leek Jiu
- onion four or two
- Jiang one or two
- salt 40g
- MSG 3g
- chicken essence 10g
- pepper 5g
- vegetable oil three or two
- soy sauce one or two
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Traditional steamed buns
1
Blanch the vermicelli with boiling water for two minutes and drain the water. Chop.
2
Cut the ginger and onions into the ground. I put more onions in.
3
Add a little oil to the pan (about half a tael of oil), fry chicken and egg drops, and take out of the pan. Pour the remaining (two and a half oil) into the pan. The oil has just smoked. Add the shredded ginger and shredded green onions, stir, and the aroma fills the entire room.
4
Add the chopped eggs and vermicelli strips, stir fry for one minute to dry the water, add salt, monosodium glutamate, chicken essence, pepper powder, and add soy sauce before taking out of the pan.
5
Spread the dough and start making buns.
6
Look, the line is neat.
7
Bring the water to the cage for 15 minutes. ok
8
It's out of the pot, let's cool one first and eat it, hehe.Traditional steamed buns Make Tips
After washing the chives, let them air dry for a short while to remove excess moisture. I will skip the dough preparation here; if you don't know how, please look it up online. Wait until the stir-fried filling has cooled down before adding the chives and mixing them evenly. The purpose is to keep them fresh and prevent discoloration, ensuring a good texture after steaming. I like ginger and scallion, so I add quite a lot; the buns made this way have a very rich aroma and are really delicious.