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. Remove the skin and seeds from half of the cabbage.
3. Use a food processor to make a filling, add 1 gram of salt and pickle for 10 minutes.
4. Pinch off excess water with your hands.
5. Add the soaked sea rice, soaked vermicelli, and minced green onion and ginger.
6. Add peanut oil.
7. Add salt 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 buns.
9. Pack the stuffing.
10. Pinch it smoothly and cover it with a damp cloth to ferment for about 30 minutes.
11. Put water in the steamer, grease the steamer, and put the steamed 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.
