Cooking Steps

1. 

   Step1:Add Angel yeast and water to the flour. I use a toaster and flour. You can mix the flakes with chopsticks first and then knead the noodles by hand. Cover with wet cloth and ferment until the dough is twice the size.

2. 

   Step2:Beans clea

3. 

   Step3:Cut into small particle

4. 

   Step4:Dried tofu is also cut into small particles. I add a little pepper. If you don't eat spicy, don't add it.

5. 

   Step5:Add a little salt to the lean meat, ginger, and soy sauce. Cut the fat into small pieces.

6. 

   Step6:Put a small amount of oil in the pot. Boil the fat meat in the oil to produce a lot of oil. And it will be very fragrant. Then put dried tofu, minced lean meat, add wine and stir fry to taste. Add in the beans and stir fry. Season with salt. The stuffing is ready. It's better to pack the stuffing when it's cold.

7. 

   Step7:Knead the dough again. Empty the air inside. Then you can start rolling the dough separately. I like the size of the bun.

8. 

   Step8:I like smaller bags. Cover the wrapped bun with wet cloth and continue to ferment for about 20 minute

9. 

   Step9:Add water to the steamer. Make sure the cloth is wet. In this way, the skin will not stick to the steamed cloth when the steamed bun is good. Put the fermented steamed buns into the steamer. Cover the pan. Heat for about 15 minutes. Because my sink is fried. So 15 minutes is enough.

10. 

    Step10:After steaming, turn off the heat and simmer for another minute, then open the lid. A pot of fragrant dried tofu and four season bean buns will be finished.