1. Dry lettuce and chop it into fine pieces. If you like to chew, chop it thicker.
2. Wash the green onions and mince!
3. Mince ginger!
4. Pour the chopped green onion, ginger and minced meat onto the dried lettuce, add some salt, chicken essence and cooking wine, prepare to stir, there are more things, remember to use a larger pot. (The amount of seasoning depends on the minced meat and dried lettuce.)
5. Stir it well!
6. The yeast powder is boiled with warm water and added to the flour, knead the flour into a smooth dough, put it in a warm place and ferment to twice its original size. The dough is full of bubbles and the fermentation is completed.
7. Take out the fermented dough and knead it with your hands to vent the dough. The dough is relatively large and can be kneaded in batches. Cover the kneaded dough with plastic wrap and relax for 15 minutes.
8. Roll the dough into strips.
9. Pull them into small potions of similar size.
10. Take a small potion and roll it round. Remember to be thick in the middle and thin on the sides when rolling.
11. Just wrap the pre-stirred stuffing on it!
12. Pack dozens of them first.
13. Put all the wrapped buns in a steamer, put water in the pot and boil, put the buns and steam for about 18 minutes, turn off the heat and simmer for 5 minutes!
14. During the Chinese New Year, the white buns need to be lightened with red, but when it is best to eat red, throw it away.
15. Today is my first time making buns, and it feels good.
Fermented dough needs to be placed in a warm place. It is a very suitable place in the countryside. Cover the dough with a quilt and put a hot water bottle on the side. Fermentation is still very fast.