Cooking Steps

1. 

   Step1:First knead the flour, yeast and sugar together in a large basin. Add water. Do not add all the water at one time. Add a small amount in several times. Knead while adding until it becomes a soft dough. I think this step is to smooth the dough. But my mother said it's not necessary. I reserve my opinion. I still think it should be smooth.

2. 

   Step2:Put the lid on and let it ferment. About an hour.

3. 

   Step3:When fermenting, mix the stuffing - peel the carrot, wash it and rub it into silk.

4. 

   Step4:Heat up the pot. Put in some oil. Put in the carrots and stir fry them. Stir until a little soft, then turn off the heat. Do not fry.

5. 

   Step5:Scrambled eggs.

6. 

   Step6:Boil the vermicelli in the pot for 2 minutes, then put it out and chop.

7. 

   Step7:Soak and wash the fungus in advance. Chop it.

8. 

   Step8:Put the fungus, egg, vermicelli, scallion and ginger into the carrot pot.

9. 

   Step9:At this time, it's almost the same time. Press the dough with your hand. It's ok if there's a slight rebound. Spread a thin layer on the table. Pour out the dough.

10. 

    Step10:Pinch a small pinch of baking soda with your hand. Just throw it away. Never more. The steamed bun will turn yellow and ugly. Put baking soda on the table and mix with the thin noodles.

11. 

    Step11:Rub the dough hard again. This step must be fully kneaded. This is to make the baking soda evenly knead into the dough.

12. 

    Step12:After kneading, cover the basin and relax for a while.

13. 

    Step13:At this time, put some salt, sesame oil and pepper in the stuffing and mix well.

14. 

    Step14:After filling, roll out the noodles, cut a piece of noodles and rub it into long strips. Then cut it into larger dosage forms. Cover the unused noodles with a basin.

15. 

    Step15:Roll out the dosage. It's thick in the middle and thin around.

16. 

    Step16:The stuffing is put in the middle and wrapped into a bun. The technique is to press the filling with your left hand. Turn your right hand around and pinch the pleats. Here you can watch the video.

17. 

    Step17:After packing, put it on the drawer. The drawer should be covered with drawer cloth or coated with edible oil in advance. There should be a certain space between each bun.

18. 

    Step18:Put the bun in the steamer. Cover it. Steam on low heat for 5 minutes, then turn to medium high heat for 15 minutes.

19. 

    Step19:Turn off the heat and simmer for 3 minutes.

20. 

    Step20:When it's 3 minutes, open the lid and take the steamed bun out of the steamer. This step must be done immediately. Can't wait.