1. Material drawing
2. Yeast it in warm water to make the dough into a dough
3. Knead it smoothly on the chopping board and place it in a basin for fermentation at room temperature or refrigerated.
4. I used refrigeration, reconciled the night before, and wrapped the noodles the next morning.
5. Prepare the filling. Chop the lean and fatty meat separately, chop the lean meat into puree, and the fat meat into fine pieces.
6. Prepare a small bowl of green onion and ginger water.
7. Add the scallion and ginger water to the meat filling, stirring while adding.
8. Until the water is absorbed into the meat. I added seasoning later, I added light soy sauce, salt
9. Cover with oil after stirring.
10. Prepare chopped cabbage and corn kernels.
11. After shaping, the hair noodles are divided into small doses.
12. Before making the buns, stir in the vegetables.
13. Roll the dough into pieces.
14. Add the fillings.
15. Make buns in your own way.
16. Pack the buns one by one.
17. Bring the steamer to a boil, and spread vegetable leaves or grease on the cage.
18. Put the buns on the embryo.
19. High heat for 15 minutes, turn off the heat and steam for 2 to 3 minutes, and just boil the pot.
Tips:1. Steamed buns are softer with low flour.
2. The bun noodles can be slightly softer
3. The fat part of the meat filling is best cut into fine pieces, so that the taste will be good.
4. Mix the stuffing with vegetables, mix evenly before wrapping.
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