Cooking Steps

1. 

   Step1:Pour together the above and the materials used for dough. Note - 1. Make sure to use warm water; 2. Add water in three times to make a thin and smooth dough; 3. Add warm water while stirring the dough flocs. When kneading the dough, it will not be very tired.

2. 

   Step2:Kneading - it may feel a little wet at the beginning of kneading. It doesn't matter. More kneading will make you less and less touchin

3. 

   Step3:Hair noodles - the outdoor temperature is low in winter. So I use the oven to ferment for an hour. The hair is very beautiful. This step is very important

4. 

   Step4:Prepare stuffing-1. Remove the fascia and chop the beef into mince. Add the ginger foam and scallion foam. Add a small amount of salt, chicken essence, pepper, pepper powder and sesame oil. Stir vigorously in one direction. Refrigerate for a while. 2. Rub the white radish into silk. Add a small amount of salt to marinate the water. Dry it by hand. Cut it with a knife and put it into beef stuffing. 3. Chop the pickled agaric and put it into beef stuffing. Add a small amount of soy sauce, oil consumption, crude oil Sesame oil. Stir for later use.

5. 

   Step5:Take out the hair. Roll out the leather bags.

6. 

   Step6:After wrapping, put it for half an hour and ferment. It can be seen that the volume of the bun becomes larger obviously. (leave as much space as possible between the steamed buns. As shown in my picture, they all stick together after fermentation. It's easy to break the side steamed buns when they're ready to be taken.

7. 

   Step7:Boil the water in the pot. Put the fermented steamed buns into the pot after boiling. Steam for 1520 minutes. After steaming, do not immediately open the steamer. Turn off the heat for 5 minutes and then uncover the pot.