1. Mix the flour and dry yeast evenly.
2. Add appropriate amount of warm water in portions and stir into cotton wool with chopsticks.
3. Knead into a smooth dough, cover with plastic wrap, and leave to ferment in a warm place to double its size.
4. Prepare the following materials, soak the black fungus in advance.
5. Break the cabbage, blanch it in boiling water, and remove it.
6. After letting cool, grab the moisture and chop it for later use.
7. The vermicelli is soaked softly and chopped.
8. Wash the soaked black fungus and chop finely.
9. Beat the eggs in a bowl, pour them into a wok, fry them and shovel them, and let cool.
10. Finely chop scallion and ginger for later use.
11. Put all the materials in the basin.
12. Add chopped green onion and ginger.
13. Add oyster sauce thirteen fragrant white pepper powder, salt chicken powder and cooking oil in turn.
14. Stir evenly in one direction with chopsticks, and the stuffing is done.
15. The fermented dough has obviously expanded a lot, and the internal structure is honeycomb.
16. Take out the dough, ventilate and knead evenly, knead it into a strip, cut into a uniform size agent.
17. Use a rolling pin to roll into a thick dough with thin edges in the middle. (Thicker than dumplings)
18. Put in the right amount of fillings.
19. Pack out the shape of a bun.
20. After everything is wrapped, leave for about 30 minutes a second time. Add appropriate amount of hot water to the pot, pick up the raw steamed buns, cover the pot, boil and steam for 18 minutes, turn off the heat and simmer for 3 minutes.
21. The soft cabbage stuffed buns are out of the pot.
