Home staple food -- steamed stuffed bun with cabbage, mushroom, soy sauce and meat
Step 1 . Put the yeast into the flour for use.
Step 2 . Stir well, slowly stir with warm water into cotton wadding, mix into dough, and put it in a warm place to wake up for about 2 hours.
Step 3 . Clean the cabbage, blanch it in a boiling pot, take it out, cool it too cold, squeeze out the water, and put it on the chopping board for use.
Step 4 . Chop the boiled cabbage and set aside.
Step 5 . Clean the boiled mushrooms, cut them into small pieces, cut agaric into small pieces, and cut onions and ginger into small pieces for use.
Step 6 . Dice the soy sauce and put it into a bowl for later use.
Step 7 . Put the chopped mushrooms, agaric, onion and ginger into a bowl and set aside.
Step 8 . Add dried cabbage powder, sea rice, refined salt, five spice powder and monosodium glutamate.
Step 9 . Stir well to form stuffing for use.
Step 10 . Put the awakened dough on the chopping board, divide it into two preparations, roll them out respectively, and rub the spinach noodles into long strips on it.
Step 11 . Rub the two kinds of bread together into long strips, add the dosage, and roll the skin.
Step 12 . Start making steamed buns.
Step 13 . Put the wrapped buns into the steamer.
Step 14 . Steam over high heat for 10 minutes, take it out and put it in a plate.
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