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1. Prepare the ingredients
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2. Soak the yeast in warm water (the water temperature is below 40, and some of the yeast will float on the surface of the water for about five minutes)
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3. Put the soy milk residue, flour, yeast, sugar (optional or not, sugar will affect the fluffy degree of flour, put less) into the bowl, add water (because the bean dregs have water, the yeast has water, knead the dough first, it is missing Add water again), knead it into a ball (until the basin is relatively clean.
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4. Cover the dough with a damp cloth and let it rise for about two hours. In summer, the temperature is high and the volume will be less than twice. It will be slightly restored when it is pressed down by hand.
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5. When preparing the dough, chop the cabbage finely (mix with salt for five minutes, knead the moisture and add), finely chop the shrimp, finely chop the mushrooms (use boiling water to increase), chop the green onion and place it on top of the meat , Shiitake mushrooms are placed on top.
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6. Heat the vegetable oil and pour it on top of the shiitake mushrooms (to prevent the shiitake mushrooms from being unripe and fragrant), add eggs, salt, soy sauce, pepper, and ginger. Mix the minced meat well, mix vigorously with your hands or chopsticks, and add the broth while mixing.
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7. After the dough is ready, continue to knead out the air in the dough, then knead it into a strip and cut it into a dough of similar size. (I am using a cutting board, remember to spread flour underneath, or stick to the cutting board)
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8. Knead the dough, roll the skin with a rolling pin, thick in the middle and thin on both sides, fill it with meat filling, arch the base with one hand, and discount the bag with the other.
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9. Put it in a steamer for about five minutes. Brush the bottom of the steamer with oil first, if it is not sticky, and pay attention to the spacing, the buns will grow up.
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10. After the water in the pot is boiled, put it in a steamer and steam it for 12 minutes to start! (Remember to use chopsticks to loosen it after it's cooked, or it won't stick.)
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Tips:1. The whole skin of coarse-grain steamed buns does not have the foam of ordinary steamed buns, so the skin should be thinner.
2. Add water or broth to the meat filling and stir vigorously so that the meat will not feel rigid.
3. Minced meat side dishes are more casual, according to your own preference, salt is more important, you can dip it with chopsticks and taste it.
