Cooking Steps

1. 

   Step1:First of all, you need to mix the stuffing. Put the chopped cabbage into the fat and thin meat stuffing. Add a little onion, salt and soy sauce. Mix well and reserv

2. 

   Step2:He Mian. Here you should remember that the mian can't be too soft or too hard. Make a lump of white noodles for standby. Put it for a while after the work is done. Cover the things or dry it. Blanch spinach, purple cabbage and carrots in hot water until discolored. Put the fried water and the boiled vegetables into the juicer respectively. Use the juice to mix the noodles, and they will become colored. Purple cabbage is purple. Spinach is dark green. Blanching spinach juice and noodles is light green and yellow. The carrot is orange. Tomato juice and noodles are orange red. Leave it for 20 minutes after the noodles are ready.

3. 

   Step3:Production process: roll the colored surface into a rectangle, roll the white surface into a cylinder, and wrap the colored rectangular surface around the cylinder. After rubbing, cut it into noodles, roll it into the original piece with the middle thickness and the surrounding thickness. Fill the middle with fillings. The fillings should not be too much, or they will be squeezed out when they are finally formed. Fold the colored part around to the middle. Use your thumb and index finger to circle and grip it tightly. Arrange the bottom. Put it into the steamer.

4. 

   Step4:Preheat the steamer. Boil the water and put in the steamed buns. Steam over high heat for 10 to 15 minutes. Remove. Colorful buns are the best.