1. 500 grams of noodles.
2. 5 grams of yeast.
3. Use 30 degrees warm water to dissolve the yeast.
4. Dissolve the human yeast into the flour, and then add 250 grams of water to mix the noodles.
5. Make the dough smooth.
6. Put it in the basin, cover the basin cover and then cover it with a towel to ferment. Place it at 20°C in the spring for natural fermentation in sunlight. If it is cold, you can use a fermentation tank for about 1 hour.
7. Send it out for use.
8. Mix 3 eggs well.
9. A small bowl of dried shrimps, which can be increased or decreased according to personal preference. I use unsalted dried shrimps.
10. After the oil is hot in the pan, the shrimp skins are put on a low fire, and my shrimp skins are dry, so it's fine to fry them on a low fire and turn them into golden brown.
11. After the shrimp skin is crispy, add the egg mixture and stir fry.
12. Wash the cabbage.
13. Boil the cabbage in boiling water.
14. Chop the boiled cabbage, and then use your hands to remove excess water.
15. Put the processed cabbage into the scrambled eggs and shrimp skins, and stir well.
16. The mixed stuffing.
17. Bring the steamer to the heat, put cold water on the bottom, cover and turn on the high heat for 3 minutes, then turn off the heat.
18. The fermented dough is exhausted.
19. Roll out the skin you need.
20. One is formed, isn't it beautiful?
21. Put the lid in the pot and let it sit for 10 minutes, then turn on high heat. After the water boils, steam the pot on high heat for another 15 minutes and turn off the heat.
22. After turning off the heat, wait for 5 minutes before uncovering.
23. Haha, the extra face made a Hanamaki.
Tips:Yeast must melt the boiling water and not hot, and the warm water will melt completely. After wrapping, do not rush to open the fire to steam, and wait for 10 minutes for better secondary fermentation. Do not rush to uncover the steamed buns to avoid the buns from shrinking when exposed to outside air.
