Cooking Steps

1. 

   Step1:Meat stuffing - 500g minced meat. Add 8g salt, 20g sugar, 10ml old soy sauce, 1g pepper, 5g ginger powder and 5ml sesame oil. Add 100ml ginger water three times. Mix the meat stuffing after each time. Beat vigorously and refrigerate for one to two hour

2. 

   Step2:Cabbage stuffing - 100g dried mushroom foam, squeeze out water and cut into pieces. Stir with a little oil to make it fragrant. Let it cool for standby. Blanch 3 jin of green vegetables and squeeze out the water. Cut them into pieces and squeeze them dry again. Mix them with mushrooms. Add 30 grams of sugar, 8 grams of salt, 90 mL of peanut oil and 20 ml of sesame oil. Refrigerate for 1 to 2 hour

3. 

   Step3:Bean paste stuffing - 100g of red bean paste cooked in advance. Rub into 6 equal sized balls

4. 

   Step4:Mix flour - use the back of your hand to make a nest of 150 grams of medium gluten flour. Add 2 grams of yeast and 10 grams of sugar. Sprinkle 2 grams of baking powder on the outside edge of the flour. Add water in the middle of the flour three times, and make it into snowflakes

5. 

   Step5:Kneading - knead the flour into a ball with the root of your hand. Knead the flour alternately with your hands. Fully knead the dough to form a smooth surface. Knead the long strip and pull it into a large dosage. Each dosage is about 40g. Cover with a layer of fresh-keeping film to prevent the dough from drying

6. 

   Step6:Baoroubao - roll the preparation into a thick and thin skin with meat filling in the middle. Hold the bottom of the skin with one hand. Pull the edge with the other hand while rotating. Pinch the mouth tightly. There are about 18 uniform folds in each package. Just wrap all the meat filling. The package method of vegetable package is the sam

7. 

   Step7:Baodou Sachet - first press the dosage into the middle thick, thin edge skin with the palm of your hand. Fill in the bean paste. Rotate the face with the fingers below. At the same time, gather the face with the jaws of the other hand. Close the face downward. After kneading, use the tweezers to make about 18 pattern

8. 

   Step8:Wake up - put the wrapped buns one by one into the steamer with the steamer cloth laid. Leave a space about two fingers wide between each buns. Cover the cover and let the buns stand still. Press the outer skin with your fingertips. It will bounce back quickly. The buns will be fermented

9. 

   Step9:Steamed bun - the time of steaming depends on the size of the bun. Put the steamer on after steaming. This time, we're going to steam the medium bun, the meat bun and the vegetable bun for about 10 minutes. We only need to steam the beancurd bun for 8 minutes.