Cooking Steps

1. 

   Step1:Add a little salt into the flour. Mix it with the right amount of yeast evenly. Add the right amount of warm water (the water can't be too hot. As long as you don't ice your hands, it's good for the yeast). Because you still need to wake up, it will become soft. So don't make the dough and the dough too soft. Knead until the dough surface is smooth. Take a basin and cover the dough in the basin. Wet the gap between the upper and lower basins Cloth around. Wake up for about three hours. The picture is Xingfa good dough. Originally, the surface is very smooth. But in a blink of an eye, my cousin pressed many pits... Excuse me..

2. 

   Step2:Add onion, salt, soy sauce, pepper oil, chili oil, chicken essence, ginger and garlic foam into the stir fried semi mature cowpea, mix well, and then seal the basin with plastic film or cover it.

3. 

   Step3:The dough can be wrapped after waking up. Peel can roll a little thicker. The mouth must be closed tightly. Otherwise, the mouth of steamed bun will be opened.

4. 

   Step4:Add water to the steaming pit. Put wet gauze on the drawer to prevent the bun from sticking to the drawer. If the dough doesn't wake up, spray some water on the bun while steaming Cover and steam for ten minutes. (steam with vegetable stuffing for 8-10 minutes. Steam with meat stuffing for 15 minutes.)

5. 

   Step5:When it's 10 minutes, turn off the fire first. Don't worry about uncovering the cover. Wait for 2 minutes before uncovering the cover, take it out and put it on the plate. Otherwise, the cover will be removed abruptly. The steamed bun will shrink easily when it meets cold air. As the saying goes, heat expansion and cold contraction are the reason.