Spinach and egg buns
Overview
I like to eat steamed buns the most. The steamed buns sold outside are always so expensive and there are always bones and residue in the meat! After you have a baby, do it yourself and get back the taste of your childhood! It’s spinach season, come and make a big spinach and egg bun!
Tags
Ingredients
Steps
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Prepare flour, prepare a bowl, yeast, warm water that is not hot, and white sugar. Put 5 grams of yeast into the bowl with a spoonful of white sugar, pour in the prepared warm water, cover the dough and let it ferment! Fermentation Chengdu is full of small holes! Then empty it, the picture after emptying, (must knead more)
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While the noodles are fermenting, prepare the vegetables and blanch the whole spinach in the pot! Remove oxalic acid! When the spinach is soft, remove from the pan and place in a bowl to cool!
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Spinach body, chopped! Use the steamer cloth to squeeze out the spinach water!
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Prepare the eggs, add a little salt, and beat them!
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Pour oil into a hot pan and fry the eggs. When the eggs are still a little tender, turn off the heat! While your hands are still stirring the eggs, add the spinach, continue to stir, add salt, soy sauce, sesame oil and stir until evenly distributed
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The wrapped buns don’t look good when I wrap them! Haha!
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After wrapping the buns, I didn’t steam them! Wait for my son to play for a while! Back! Steam in cold water for 15 minutes! Turn off the heat! After 3 minutes, take it out of the pot. Eat some of it at night and put the rest in the refrigerator!
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After wrapping the buns, I didn’t steam them! Wait for my son to play for a while! Steam in cold water for 15 minutes! Turn off the heat! After 3 minutes, take it out of the pot. Eat some of it at night and put the rest in the refrigerator!
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It doesn’t look good, but it’s delicious. Even the steamed buns are as soft as bread!
