1. Knead the noodles with warm water and wait for it to wake up. I use self-raising powder.
2. About half an hour or so, the noodles have started. Then knead the noodles to exhaust air, knead them into strips, and cut out buns
3. This is vegetarian stuffing, carrots, mushrooms, fungus, and vermicelli separately. Stir-fry the eggs with oil and smash into pieces. Squeeze the green vegetables and add in. Add a little bit of thirteen incense, a spoonful of monosodium glutamate edible oil, a spoon of ginger, and a spoon , Appropriate amount of salt, appropriate amount of light soy sauce, you can adjust according to your taste while tasting
4. Fennel eggs and fennel meat are two fillings. Add a little fungus to the fennel eggs, add sesame oil and salt, because the fennel has its own wine aroma, so you don’t need too many additional seasonings. In the fennel meat, the meat and minced ginger are now Mix well, add a little thick soup, mix clockwise, mix in fennel, add salt, oil, light soy sauce, chicken essence.
5. Wrap the buns. For specific buns tutorials, please refer to the online illustrations. This is my first time. It depends on understanding. It is about not moving your thumbs, pinching the folds with your right hand and turning with your left hand. This requires everyone to learn from the detailed pictures in private. .
6. Put the big buns on the steamer and steam them for 20 minutes.
7. Since the first time I made it, the noodle fillings were unevenly distributed, and the remaining noodles can be steamed into a bun. It's white and fat, but it's not soft. It's delicious.
8. This is pork with fennel, it will be juicy with thick soup
Tips:1. The noodles must be made well. If you don't make it at one time, you can leave it for half an hour to ferment it twice after wrapping. I use self-raising powder, so no yeast is added, which is more convenient. Be sure to use warm water to mix the noodles. Add a little bit. If you don’t understand, you can leave a message.
