1. Winter melon and pumpkin are steamed together, and the Grifola frondosa flowers are soaked with water
2. Winter melon grabs dry water, chopped, Grifola frondosa finely chopped
3. Add Grifola frondosa and wax gourd to minced meat
4. Add oil, salt, oyster sauce, pepper
5. Stir well and set aside
6. Pumpkin is steamed and pressed into pumpkin puree
7. Mix flour, salt and yeast well
8. Add pumpkin puree in portions
9. Stir it into cotton wool
10. Then knead until smooth
11. When the dough rises to twice its original size
12. exhaust
13. Divide into several small doughs and wake up for 10 minutes
14. Take a small dough and roll it out thin
15. Put some meat
16. wrap up
17. Put in the steamer and let it rise again for 30 minutes
18. Steam on high heat for 15-20 minutes
19. Out of the pot
Tips:The proofing time is related to the temperature, the temperature is high, and the proofing time can be shortened
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