Chinese Food

Cooking Steps

1. 

   Step1:There is only high sugar resistant yeast at home_

2. 

   Step2:Knead the dough for 20 minutes. Wake up for one hour. Knead for another 20 minutes. During this period, put in the flour continuously. The dough needs to be non sticky at last

3. 

   Step3:It's better not to use a dry grinding cup for meat filling. It will be ground into meat paste and lose the feeling of meat filling →_

4. 

   Step4:Meat filling before adding mushroom

5. 

   Step5:Put mushrooms in a fresh-keeping box with hot water above 60 degrees. They will be ready in 20 minutes

6. 

   Step6:Well mixed meat filling. Stir clockwise. It is said that it will make the meat filling smooth. I don't understand. Do it →_

7. 

   Step7:Pickled pepper water... It seems that there are too many pickled peppers. Shaking hands. No control →_

8. 

   Step8:I don't have the strength to knead the dough. I roll it with a rolling pin_

9. 

   Step9:Divide the dough into small pieces of 35cm. Roll them into larger pieces. It's much bigger than the dumpling skin_

10. 

    Step10:Wrap it into a bun. Then roll it gently. I haven't wrapped the bun, so it's ugly. It's so ugly_

11. 

    Step11:Cover the plastic wrap. Put it on the edge of the heater and ferment for 1 hour. I can't ferment well, so the dough is not fluffy enough →_

12. 

    Step12:The heating plate of the electric cake is opened. Bake for 5 minutes on both sides

13. 

    Step13:Finished products of the first po

14. 

    Step14:Finished products on the tabl

15. 

    Step15:With big and small corn gruel. A non greasy meal →_