1. 300 grams of flour, using a newly bought kitchen scale, finally no longer need a gross estimate.
2. Yeast also has a special small spoon, 3 grams.
3. The yeast was dissolved in warm water, poured into flour, stirred into a flocculent shape, and then kneaded into a dough. I kneaded it for a full ten minutes. The dough was very delicate and not sticky at all.
4. Pour hot water into the pot and let the dough wake up.
5. Wake up the noodles while processing the radish.
6. Rub it into silk with a plane, radish, be very careful, I threw it at the point where my nails couldn't be pinched at the end, and I was shocked every step of the way.
7. Add an appropriate amount of salt to kill the spiciness, and drain the water from the marinade.
8. Add the chopped minced meat.
9. Pour an appropriate amount of cooking wine.
10. Pour in the chopped garlic leaves.
11. Stir well and set aside.
12. Two hours later, the face woke up, and there were a lot of stomata.
13. Knead the dough to squeeze out the air and divide it into suitable size agents.
14. Roll thin with the upper rolling pin. The rolling pin from Shanxi is very easy to use. This is the second time I have used it, and it is a bit handy.
15. Pack more fillings. I squeezed the radish shreds before. There is no juice and it is very good.
16. The wrapped buns have folds facing down.
17. Pinch two small pieces of black sesame dough, squeeze flat, round top and flat bottom, dip in water to make panda ears. Take two black raisins of uniform size and place them diagonally and symmetrically for the eyes. (Steamed raisins faded a bit, I knew I used black sesame noodles)
18. Wake up for 10 minutes, steam for 10 minutes, and simmer for 5 minutes. That's it.
