Chinese Food

Cooking Steps

1. 

   Step1:Prepare the flour. Put it in the mixing basi

2. 

   Step2:Yeast is boiled with 100g warm wate

3. 

   Step3:Pour the melted yeast water into the flour. Stir it to see how much dry flour is. Slowly add warm water. When there is almost no dry flour, knead it into a dough. The hand can be moistened with water to knead the dough. In this way, the face on the hand will be moistened on the dough. The dough will be smooth, pot smooth and hand smooth.

4. 

   Step4:Take some water on the dough. Cover it tightly. Ferment for one to two hours. It depends on the temperature. Send it twice as big

5. 

   Step5:This is a good fac

6. 

   Step6:The time of noodle making starts. Chop cabbag

7. 

   Step7:Chopped green onion. Chopped ginge

8. 

   Step8:When the pot is hot, put in some cooking oil. When the oil is hot, put in crushed pepper

9. 

   Step9:Meat stuffing, scallion, ginger powder, cooking wine, oyster sauce, pepper and salt. Put them in a bowl and mix well. Add pepper oil and mix well

10. 

    Step10:Mixed meat stuffin

11. 

    Step11:Pour the meat stuffing into the cabbage stuffing with water. Put a little sesame oil and chicken essence into the stuffing, but not in the stuffing. Stir evenl

12. 

    Step12:Mixed cabbage meat stuffin

13. 

    Step13:After the dough is rubbed, the air is exhausted. It is pulled into a uniform small ball

14. 

    Step14:Knead and flatten each doug

15. 

    Step15:Flattened and rolled into a circl

16. 

    Step16:Good pictures (different sizes from the perspective of taking photos

17. 

    Step17:Take a piece and put it in the palm. Then put the stuffing. Wrap it up

18. 

    Step18:It 's not easy to wrap eighteen fold. You remember to hold two points with your right thumb and index finger first. Then the index finger and middle finger hold the bun and pull it towards the thumb. At the same time, the thumb is sent to the middle finger and index finger. The left hand is slowly rotating with the rhythm of the right hand until the bun is closed. At the beginning of the package, the skin should not be too thin. The filling should not be too large. This is a good package. In the end, it can be wrapped like this.

19. 

    Step19:Put it in the cage. Ferment for about 20 minutes. Steam for about 25 minutes. Turn off the heat. Wait for a moment and uncoil the pot.

20. 

    Step20:Steamed buns out of the po