Recipe: Susan fresh buns

Home Cooking Recipe: Susan fresh buns


Fang Zi is following a food program from Hebei Satellite TV. It is said to be the practice of Qingfeng Buns! The cover is not very nice, because the surface water is less, the surface is not very soft~ I will change it next time and then change it~~~~ However, this taste is really just!



  1. In the face, the TV master said that the ratio of face to water is 1:2. So I strictly follow this ratio, it may be that the water absorption capacity of different faces is different, and my face is a bit dry.rPlace the good noodles in a warm place for about 3 hours.

  2. Wash the mushrooms, fungus, and oyster mushrooms. The ratio is about 5:1:1.rMushrooms and oyster mushrooms are chopped, and the fungus is minced and mixed.

  3. Hot pot, put more oil, pour the eggs into pieces (the amount of eggs to see personal preference, I finally made 8 bun stuffing with two eggs).rAfter the eggs are fried, the eggs will be served.

  4. Put a little bit of oil in the pot, add the mushrooms, oyster mushrooms, fungus, stir fry for about a minute, add the appropriate amount of soy sauce, salt, continue to stir fry, stir fry until the mushrooms are broken, put the fried eggs before, stir fry evenly, Spread the amount of MSG out of the pot.

  5. Place the prepared noodles on the chopping board and vent. Divide into small aliquots, smash into small round cakes around the middle, put a proper amount of stuffing, and wrap it.

  6. Place the wrapped steamed buns in the steamer and cover the lid for 20 minutes.

  7. Turn on the water until it boils, then steam for 15 minutes.


Really super super super super delicious!

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