1. Use a medium bowl of warm water to boil the yeast, slowly pour it into the flour and stir it into a flocculent shape. The water should be added slowly, not too much at a time. Knead the dough to a slightly soft and smooth dough, cover it with plastic wrap, and pierce a few small holes with a toothpick.
2. Cover the plastic wrap with a damp towel, then cover the pot, and leave it in a warm place to ferment to a honeycomb shape (with many pores).
3. Prepared dough.
4. Dice pork, add 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar, 1 tablespoon of starch, 1 pinch of thirteen spices, mix well and marinate for more than an hour.
5. Chop the cabbage into fine pieces, do not need to be too fine, add salt to extract the moisture, add a small amount of leeks to freshen up, stir in the marinated meat, add three tablespoons of peanut oil, half a tablespoon of sesame oil, stir well, the cabbage sauce and meat filling is successful! Remember, there is no need to add salt, the salty taste of the meat is sufficient.
6. Soak the sea rice in warm water in advance, stir-fry the eggs and let cool, chop the leeks and mix them with peanut oil to preserve the moisture. Add two spoons of light soy sauce before the bag, two pinches of thirteen spices, and a moderate amount of salt and MSG (the shrimp is salty, you can reduce the salt And the amount of MSG).
7. Cut the noodles into pieces twice the size of the dumplings, and roll them into a slightly thicker dough, thin on both sides and thick in the middle.
8. Just like a normal bun, pinch it first, and then squeeze it tightly when closing the mouth, pull off the excess noodles, place the folds facing down, and have a thicker skin. If you pack less vegetable stuffing, the finished product will be softer. I prefer to eat the skin.
9. Heat the wok, put a little oil, open the fire, fry the buns for a minute, then pour in water that is halfway up the buns, (the leek stuffing is easy to cook, you can slightly reduce the amount of water) Cover the pan, medium heat, and fry Cook until the steamed buns are ripe (about six or seven minutes, the steamed buns are obviously half grown), open the lid and turn on high heat to boil off the excess water.
10. It's out of the pot.
Tips:1. You can change the ratio of meat, vegetables and eggs. Chinese food is about satisfying your own taste.
2. The skin is too thin and tasteless, you can start with the thick skin first, it is easier to succeed.
3. You can also try to add the saltiness of the seasoning by yourself. You can leave the sesame oil without eating it. There is not much attention to it.
4. You can make more noodles to avoid leftover fillings, and make pancakes or steamed rolls to make steamed buns if the dough is left.
