1. Soak the yeast in warm water, soak for seven or eight minutes, the flour will form a smooth dough, and put it in a warm place to ferment. About an hour.
2. Main stuffing diagram
3. Freeze the pork for easy cutting. I cut it by hand, which is more fragrant.
4. Wash the celery and stir-fry in boiling water for two minutes
5. It's hand-cutting stuffing again
6. Because it’s making buns, the ratio of meat to vegetables is 1:1
7. Add soybean oil, salt, monosodium glutamate, pepper noodles, soy sauce, chopped green onion, and minced ginger.
8. And good stuffing
9. When the face is finished, it's fine if you can't press it with your finger.
10. Knead the cooked noodles to exhaust the air, knead the long strips, cut the ingredients, and roll them out until the middle is thick and the sides are thin.
11. Bao Baozi, this depends on our own technology. After wrapping, let it stand in a warm place for 15 minutes, and then steam it in the pot
12. Turn on the fire for 15 minutes, turn off the fire for five minutes, and let the pan out. Let’s take a close-up.
Tips:Be sure to wrap it up and wake up for a while. Don't rush out of the pot after turning off the heat, it will be stuffy for a while.
