1. Add 2 grams of sugar to 270 grams of warm water and put it into the yeast after melting, so that the yeast activity is better!
2. Finely chop Chinese cabbage and add salt
3. Pour the yeast water into the flour and knead well
4. Cover them with plastic wrap and put them in a warm place for fermentation; (in winter, you can put them in the sun, or put them in the microwave with a cup of boiling water, or you can make them in the oven to prevent fermentation)
5. Soak the vermicelli in warm water for 2 hours
6. Cut it up with scissors, this is really a patience, take it easy! Who made us all hard-working foodies!
7. Heat the pan, pour the oil
8. After the egg is broken and stirred, pour it into the pot and draw a circle with chopsticks;
9. Stir-fried carrot cubes with base oil;
10. Pour all into the pot to cool;
11. At this time, the Chinese cabbage is also marinated;
12. Squeeze out the water; try to see if it is salty, and you will be sure when you add the salt later!
13. Add the chopped green onion and ginger
14. Pour the Chinese cabbage and vermicelli into the pot, add (light soy sauce, sugar, chicken essence, oyster sauce, thirteen spices, black pepper, salt, sesame oil)
15. The fermented dough, knead and exhaust!
16. Divide into small doses;
17. Roll out the dough, thin the sides and thicker in the middle!
18. Pinch up
19. Alright
20. Put warm water into the pot and ferment the steamed buns for the second time. When you see the steamed buns swell up, you can start the fire! (Fifteen minutes is enough)
21. Um, delicious and delicious! I was wiped out before taking a panoramic view!
Tips:1. Use warm water for fermentation water, not too hot;
2. Adding sugar is for better active fermentation;
3. Secondary fermentation is also very important;
4. Don't open the lid immediately after steaming, wait for three to five minutes!
5. Those who like to eat meat can also add meat;
6. Pass the deliciousness to you!
