1. First prepare the flour, add a small spoon of baking soda, then prepare a small bowl, stir the dry yeast with about 35 degrees of water temperature, pour it into the flour, and then add water to make the noodles well, not too hard or too soft. Gaier waits until it doubles in size and has small holes on the surface.
2. Prepare the meat filling, pour oil, cooking wine, oyster sauce, light soy sauce, thirteen incense, sesame oil, scallion, ginger, and MSG in a clockwise direction and stir evenly, set aside.
3. Wash the parsley, chop it, add it to the minced meat and stir evenly. When you are ready to wrap it, add salt.
4. Prepare the kneaded noodles and pull them into a dough larger than dumplings, then roll them into thick skins in the middle and thin sides on both sides, wrap them with the good stuffing, and knead them into a pleated bun, wait for 10-15 minutes, and wait 2 times of fermentation In this process, prepare the steamer, put it in the water to boil, spread the bamboo cloth or brush the oil (for convenience, I directly spread a piece of absorbent paper for barbecue, which is also non-stick), and then put 2 Put the fermented buns in the steamer at a time and steam for 20-30 minutes.
5. The finished product, clang clang clang ✌️✌️✌️.
Tips:I usually like to use flax oil to make pasta or stuffed food, because the color and taste of flax oil are very good, you can try it...
