Egg, dried shrimp, and carrot buns

Grate the carrot into fine shreds using a grater, then chop them finely; beat the eggs in a bowl, chop the green onions finely, and prepare fresh dried shrimp.

Pour an appropriate amount of oil into the wok. When the oil is about 40-50% hot, pour the beaten eggs into the wok and stir continuously with chopsticks until the eggs break into uniform pieces.

Add the carrots and dried shrimp one by one, stir-fry until the carrots are slightly soft, add salt and mix evenly, turn off the heat, and sprinkle with chopped green onions;

Roll the store-bought dumpling wrappers a bit thinner;

Place an appropriate amount of filling on the dough.

Wrap into a bun;

Stacked on the steamer lined with a steaming cloth;

The buns are stacked in two layers and placed in the steamer;

Cover with the lid, use the 'Quick Steam' program, for a total of 12 minutes, 8 seconds of rapid heating and quick steaming;

Once ready, you can immediately lift the lid. The buns are crystal clear, with thin skin and generous filling, and are fragrant when eaten hot.

Egg, dried shrimp, and carrot buns, crystal clear and fragrant!