Chive and egg vegetarian buns

Overview

How to cook Chive and egg vegetarian buns at home

Mix the dough ingredients with a little salt and knead into a smooth dough and let it ferment in a warm place.
Beat the eggs, add cooking wine and stir-fry into small pieces. Let cool and set aside. (After the oil is hot, pour in the egg liquid and quickly use chopsticks to stir in circles. After 3 or 4 seconds, turn off the heat and use the residual heat to stir continuously until the egg liquid solidifies. The scrambled eggs will be fresh and tender)
Cut the tofu into small pieces.
Pour an appropriate amount of oil into the pot, add the tofu and stir-fry for a while, let it cool and set aside.
Wash the leeks, drain and finely chop. Add 2 tablespoons of sesame oil and mix well.
Add 1 tablespoon oyster sauce to the tofu and mix well.
Add eggs and dried shrimps and mix well.
Stir in the leeks and mix well. Set aside. (Wait until you finish rolling out the dough and then add an appropriate amount of salt and mix well before wrapping)
Deflate the fermented dough and knead it again into a smooth dough and divide it into small portions.
Roll out the dough into a thicker middle and slightly thinner edges.
Add appropriate amount of filling.
Wrap into buns and let rest for about 30 minutes. Pour cold water into the pot. About 10 minutes after the water boils, turn off the heat and simmer for 3 minutes.
Finished product.