Cooking Steps

1. 

   Step1:Flour is made into soft dough with yeast and sugar. Cover with plastic wrap and ferment in warm plac

2. 

   Step2:Wash and dice baby cabbage, add a little salt, mix well and let stand for a few minutes. Squeeze out water for standb

3. 

   Step3:Chopped green onion and ginge

4. 

   Step4:Add cooking oil (according to the fat to thin ratio of meat filling) to the wok. Add cold oil to the wok. Add meat filling, stir fry until the meat filling is slightly discolored and white. Add onion and ginger powder, stir fry until fragrant. Then add oil consumption and soybean paste, stir evenly (I add two tablespoons) and serve as standby

5. 

   Step5:Stir the fried meat stuffing and baby cabbage evenly (because baby cabbage has been salted before. Oil consumption and soybean paste are salty, so there is no need to add salt

6. 

   Step6:Dough ferments wel

7. 

   Step7:Add flour to the chopping board, mix the fermented dough and exhaust the air, and then knead it into a smooth dough

8. 

   Step8:The dough is divided into evenly sized preparation

9. 

   Step9:Roll it out into a thicker crust and wrap it into a bu

10. 

    Step10:Use kitchen paper towel or brush on the steamer drawer to thinly brush a layer of cooking oil to prevent sticking. Put the wrapped bun in the steamer and let it stand for 20 minutes

11. 

    Step11:Put cold water on the pot. Steam for 20 minutes and turn off the fire. Do not open the lid at this time. Wait for 5 minutes and then open the lid to get out of the pot

12. 

    Step12:Open it. You can eat several vegetables and meat buns in one breat