Cooking Steps

1. 

   Step1:Yeast 5g. Untie with a little warm water. Put in flour. Add some warm water and knead into doug

2. 

   Step2:Chop the cabbage and dry it with your hands. The dried cabbage is about 600g

3. 

   Step3:Dice the glute

4. 

   Step4:Warm water will soften the dough sticks. Cut them into piece

5. 

   Step5:An octagon breaks off a flap. Remove the seeds. Bake in a small fire. Roll out the flour (if there is a big flour, it's better. 1g). The big flour is the key to making the bun delicious. Be sure to add it

6. 

   Step6:Stir fry 2 pieces of eggs. Prepare 30 grams of shrimp skin. Dice pork fat. Foam with scallion and ginger. So the material is read

7. 

   Step7:Put the pig fat into the frying pan and fry it out. Medium hea

8. 

   Step8:Fry the fat. The fat turns golden. Turn off the heat

9. 

   Step9:Put the shrimp skin, scallion and ginger foam in the fat pan. Stir fry the shrimp skin over low heat. Turn off the fire if the shrimp skin is discolored and fragrant. Let it cool

10. 

    Step10:Put the cabbage stuffing into the egg pieces, the gluten pieces, the vermicelli pieces, the dried shrimp skin and the pig fat. Put in 5g salt, 1g chicken essence and 3G sesame oil. Mix well

11. 

    Step11:Spread the dough. Pull it into the same size. Roll it into a round skin. Put in the stuffing. Wrap it into a bun. Put it aside and wake up for 10 minutes

12. 

    Step12:Boil the pot. Steam and steam for 7 minutes. All right, the white and fat steamed buns are steame