Cooking Steps

1. 

   Step1:Set aside a small half bowl of flour to make Pu Mian. Mix the remaining flour, corn flour, flour fertilizer and water together. Knead into smooth dough. Ferment in a warm place to twice the size.

2. 

   Step2:Peel and shred the carrots. Sprinkle 2G salt and mix well. Marinate for half an hour to make the juice. Squeeze and dry.

3. 

   Step3:Cut the frozen tofu into small pieces.

4. 

   Step4:Heat up the oil in the frying spoon to 80% heat. Add the chopped green onion and stir fry. Add the frozen tofu and stir fry. Add the thirteen spices, raw soy sauce, 1g salt and chicken essence. Turn off the fire. Add the radish and mix well. The filling is made.

5. 

   Step5:Leave a piece of fat for later hair. Add alkali to the rest of the flour and knead it evenly. Cut into 18 equal parts of the dosage. Roll the skin and pack the stuffing.

6. 

   Step6:Because the gluten of corn flour is small, it's easier to make big dumplings. Leave the wrapped bun for 10 minutes. Fill the drawer with cold water. Steam for 15 minutes after boiling. Turn off the heat. Open the lid for 2 minutes after turning off the heat and take it out.

7. 

   Step7:The nutritious and delicious steamed stuffed bun with corn flour comes out of the pot. Eat to your heart's content.