Cooking Steps

1. 

   Step1:First of all, remove the spinach roots and wash it. Drizzle the water. Then I use a knife to cut the section and put it into the wall breaking machine. Add some pure water and extract the juice. (if you use a blender, it's OK. You'd better filter it.

2. 

   Step2:Put the flour, milk powder and yeast into the appliance.

3. 

   Step3:Mix well.

4. 

   Step4:Add the spinach juice in several times. Pour in the spinach juice at the bottom. Stir to form floccules at the same time.

5. 

   Step5:Then knead into dough. Cover with lid or wet cloth for fermentation. (it's very important to knead the bun. Knead more for a while. Knead until three lights. Basin light. Hand light. Dough light

6. 

   Step6:Use this time to make meat stuffing. Wash the pork. Drizzle the water. Chop it into meat stuffing with a knife. Put it into the utensil. Add salt, soy sauce, chopped scallion, ginger and garlic. I cooked the frozen meat in advance. I don't like it. I can also do it without adding the frozen meat. The steamed bun meat stuffing has a strong taste of soup.

7. 

   Step7:Add rapeseed oil and mix well. Set aside.

8. 

   Step8:Now the dough is ready to ferment. Take out the exhaust.

9. 

   Step9:Use a sharp knife to cut small dough in equal parts.

10. 

    Step10:Commodore round the dough. The preparation is finished.

11. 

    Step11:Take a piece of dough and roll it with a rolling pin. Add the meat filling.

12. 

    Step12:Wrap it up. Fold it out. Finish it in turn.

13. 

    Step13:Put the wrapped buns into the steamer filled with water in turn, and then ferment for a second time. It can be heated for 5 minutes. Steam over medium heat. Steam for 12 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.

14. 

    Step14:Out of the po

15. 

    Step15:Baby loves it.

16. 

    Step16:In Northeast China, it's an indispensable jade meat bun for Spring Festival every year.