How to make fungus, leek and egg buns

I believe many people have no idea how to make wood ear, leek and egg buns. This is a mouth-watering dish that requires two raw materials: chicken and vegetables. The chef's superb cooking skills make the delicacy even more attractive. This is also a health-preserving recipe that can be made often for the elders at home.

1. Prepare flour

2. Add 2 taels of sugar and mix well

3. Dissolve 5 grams of yeast in warm water.

4. Add the dissolved yeast water to the flour. Do not add it all at once. Stir the flour while adding.

5. If the yeast water is not enough, you can add some warm water to make the dough into lumps.

6. Knead the dough into a ball and rub it for about half an hour until it becomes smooth.

7. Put the kneaded dough in a bowl, cover it with a wet cloth and let it ferment until it is twice as large. In this kind of weather, it usually takes 2-3 hours to ferment.

8. Prepare the filling while the dough is fermenting. Soak the fungus in advance.

9. Chop the fungus

10. Wash and chop the chives

11. Beat three eggs

12. Add cooking wine and a little salt to make egg liquid

13. Preheat the pan and add oil. When the oil is hot, pour in the egg liquid and spread it flat.

14. Flip the eggs and break them

15. After the eggs are cool, add the chives and oil and mix well.

16. Add the black fungus and a little salt and mix well.

17. Prepared filling

18. Fermented noodles

19. Honeycomb shape

20. Rub out all the bubbles in the fermented dough. The dough will be a bit sticky during the rubbing process, so you can sprinkle some dry flour on it. Roll into long strips

21. Divide into small equal doses

22. Sprinkle some dry flour and roll the small dough into round shapes.

23. Flatten the small round dough

24. Sprinkle some dry flour and use a rolling pin to roll it into a thin pancake.

25. Put the stuffing into the bun skin

26. Pick it up with your hands and start pinching the lace

27. Pinch until the opening is almost closed

28. Keep your mouth shut

29. Wrapped buns

30. Apply a layer of oil on the shelf to prevent sticking.

31. Put the buns on the shelf

32. Put water in the pot, put the buns in, steam over high heat without covering the lid, wait until the steam comes out before covering the lid, turn to medium heat and steam for 20 minutes, turn off the heat and steam for 5 minutes, then open the lid

33. Finished product

This dish is edible for most people, including the elderly, children, and women. However, those who suffer from gastrointestinal discomfort should eat less. Although delicious food is tasty, don't be greedy.