Cooking Steps

1. 

   Step1:Flour 200g, water 110g, yeast 1g, sugar 1 teaspoon, salt 1 pinch mixed and kneaded into a smooth and even dough. Put it on the warm place for the first fermentatio

2. 

   Step2:Prepare the stuffing at the beginning of the dough. The picture shows carrot, onion and white onion

3. 

   Step3:The onion is peeled and sliced (broken). I can't cry when I cut the onion. I don't know what I'm cutting at all. So if there's a way to cut the onion without tears, I'd like to teach you the way to cut the onion without tears. Thank you for your help. I've tried cold storage water flushing method and so on, but it doesn't seem to be very useful to me. Maybe it's because my physique is too easy to use. Anyway, thank you very much

4. 

   Step4:Peel the carrots. Cut them into thin strips for later use

5. 

   Step5:Start the oil pot. Add the onion and onion to make it fragrant. It's vegetable oil here. You can also use lard if you like

6. 

   Step6:Add carrots. Stir fry with sal

7. 

   Step7:Stir fry until carrots and onions are soft. Stir well and then leave the fire. The stuffing is cooked. I added just the right amount of salt at the beginning. If it's not enough, add some salt and stir fry the stuffing and cool it. The stuffing should not be too hot when wrapping. It's ok if it's not cool, but it's war

8. 

   Step8:When the dough is fermented to the point where a hole is poked in the middle and does not shrink or collapse, it is finished at the first time. The dough is rubbed into long strips

9. 

   Step9:Divide into 12 facial preparations. Sprinkle a little dry powder to prevent sticking. Put aside the preparations that are not operated temporarily. Cover with plastic film to prevent the surface from drying

10. 

    Step10:Flatten a facial preparatio

11. 

    Step11:Use a rolling pin to make a piece with a slightly thicker middle and a thinner edg

12. 

    Step12:Put the prepared filling in the middl

13. 

    Step13:Pinch. Pinch. For a little bit of detail on the process of making steamed bun, please refer to the steamed meat bun with hot noodles written befor

14. 

    Step14:This time, I kneaded the middle mouth. It's ok if I don't knead it. In fact, after kneading a few of them, I think it's better to leave a mouth. I'm sorry

15. 

    Step15:The stuffing is still as shown in the figure after packing 12 pieces. It's about half of the amount. Then I estimate that if the amount consumed while I was frying and eating while I was wrapping, maybe the actual amount can cover [about 15 pieces], so the guys who can guarantee that they won't eat the stuffing while wrapping can increase the amount of noodles according to the proportio

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