How to make spring leek steamed buns

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to the spring seasonal chive steamed buns. Let's get started now.

1. Dice the meat and fry it in a pan until the meat is almost cooked. Cut the chives into small pieces and chop the fungus into small pieces after soaking.

2.1 After the dough has risen, put some edible alkali on the panel before cooking, mix it into the dough and cut it.

3.2 Mix the leeks with oil first to prevent them from releasing water after adding salt. Then add a little sugar so the leeks don’t turn black. Mix all ingredients well. Add salt to taste and set aside

4. Wrap the buns, put a little oil in the pan and fry the bottom of the buns until golden brown.

5. Add a little noodles to the water and pour into the pot

6. Use high heat to dry the water. Remember to keep changing the position of the pot during heating to prevent uneven heating.

I have introduced the method of making spring seasonal leek steamed buns. You may not have mastered it yet, but you must practice more and you can take some time to go to the kitchen and make it.