1. Dissolve an appropriate amount of dry yeast powder with warm water, pour it into the prepared flour, knead it into a dough and place it for proofing!
2. Soak the vermicelli softly and cut into dice, blanch the baby cabbage in boiling water and dice into dice, and dice green peppers and green onions for later use. Since I don't like meat, the ingredients are all vegetarian, and the fillings are also ready to match!
3. Heat oil in a wok, pour in the prepared vermicelli and green pepper, add pepper noodles, ginger powder, dumpling powder, salt, monosodium glutamate, add a little sesame oil, stir fry out of the pan and set aside.
4. Heat oil in a wok, pour the prepared green onions and baby cabbage, add pepper noodles, ginger powder, dumpling powder, salt, monosodium glutamate, add a little sesame oil, stir fry out of the pan and set aside. Some people like to wrap it with mixed raw stuffing. I like it when it's cooked. It's my taste! In fact, raw stuffing is more fragrant.
5. Wrap the filled stuffing and the wake-up dough into buns and steam them in the pot. In order to make sure that the bun skins and bun folds can be cooked, I steamed them for about 40 minutes.
6. The buns I made look like this when they are out of the cage, and I always feel a little handicapped!
