The leaves of the dried vegetables are also very delicious, with fans, a spicy and fresh stuffing, delicious and full.
Wash the dried moss, choose the old skin that you can't eat, and clean the water. Crush with the good fans.
Add chili oil, chopped green onion, sugar, salt, and soy sauce to your favorite salty, and add chili oil.
In the noodles, the water in the formula melts the dry yeast and pours it into the flour.
Add the remaining water and make a smooth dough. Cover with a damp cloth and let it ferment at room temperature for about one hour.
Fermented dough, vented, simmer for 5 minutes. Divided into uniform agents
Use a rolling pin to make a thick, bun around the middle. You can have more than one at a time. Put a proper amount of filling in the middle.
Hold the skin in the left hand, pinch the pleats in the right hand, press the stuffing with the thumb of the left hand, pinch it over and over again, until the bag is completely wrapped.
I can't add it, the wrapped buns are placed in the cage, leave the gap, and then squat for 10 minutes. Add enough water to the pot. The water is opened and the cage is cool. Cook over high heat and steam for 15 minutes on medium heat. Do not rush to open the pot, boring for 5 minutes. Under the buns, padding cloth, smearing oil, lotus leaves, eucalyptus leaves, etc. will do. If the cloth is clothed, if it is stuck on the cage cloth, it is not easy to take it off. Turn it over and take some water on the cage cloth, soak it, and the steamed buns can be taken down.