1. Add yeast powder to warm water and stir evenly, add flour and form a dough, ferment for about 1 hour, and form a honeycomb.
2. Half of the cabbage, remove the skin and seeds
3. Use a food processor to make a filling, add 1 gram of salt to marinate for 10 minutes
4. Pinch off excess water with your hands
5. Add the soaked sea rice and soaked vermicelli, chopped green onion and ginger together
6. Add peanut oil
7. Add salt and chicken essence and mix well
8. Knead the fermented dough for 5 minutes, divide it into small doses, and roll it out into thin and medium-thick bun skins
9. Stuffing
10. Pinch it along the way, cover it with a damp cloth and ferment for about 30 minutes.
11. Put water in the steamer, grease the steamer, and put the buns
12. Approximately 25 minutes after boiling, take out the pan and let cool immediately
Tips:1. The water content of the cabbage is more, it is very important to remove the excess water.
2. Essence of chicken can also be left on, which does not affect the taste.
3. Steamed buns in a cold water pot are the best.
