1. Mix flour and yeast, slowly add water to knead into a smooth dough, cover with plastic wrap and leave to ferment in a warm place.
2. Prepare the filling while the dough rises. Wash cucumbers and rub into silk, chop beef into fines, and wash shrimp skins and green onions.
3. Add a teaspoon of salt to the cucumber shreds to pickle out the water and squeeze out the water.
4. Beef, dewatered cucumber shreds, shrimp skins, green onions mix, add appropriate amount of salt and chicken essence to taste according to personal taste.
5. Yeast red dough.
6. The fermented dough is taken out and kneaded, and rolled into a large piece with a rolling pin.
7. The dough rolls are long strips.
8. Cut into small doses.
9. Use dumpling sticks to roll into small noodles.
10. Put in an appropriate amount of beef and cucumber stuffing.
11. Wrap into buns.
12. Put the wrapped buns in a steamer and let them stand for 10 minutes.
13. In a cold water pot, turn to medium heat after high heat, steam for 15 minutes after SAIC, turn off the heat and steam for 5 minutes before opening the lid.
14. Whole wheat flour is not as good-looking as white noodles. It is dark and looks bad, but it tastes good. Eat it while it’s hot and sweet and juicy. Be careful of burning
