Soak mushrooms and vermicelli in warm water first. Washing vegetables and controlling humidity.

Mix flour, yeast powder and baking powder and stir well. Pour warm water (the water temperature does not exceed 40℃), stir it into snowflake shape with chopsticks or stirrer, knead it into smooth dough by hand, cover it with wet cotton cloth and ferment it to twice its original size. Numerous small bubbles appear in the dough, forming a honeycomb structure, which is almost ready. The time is about 1 half an hour.

In the process of dough mixing, the stuffing is prepared. Wash and chop vegetables, but don't chop them like cabbage. Kill the water and drain it. Chop mushrooms and vermicelli.

Heat 2 tablespoons of oil in the pan, turn on medium heat, and beat 4 eggs into the pan in turn, stirring quickly while beating, so that the scrambled eggs are clear and tender. Leave the fire and let it cool.

Reheat the pot, stir-fry the chopped mushrooms with a small amount of oil this time, stir-fry until fragrant, and let cool.

Reheat the pan (don't bother, stir-fry the dishes more fragrant and keep them green). Stir-fry the cut vegetables without salt, or water will come out.

Mix scrambled eggs, mushrooms, vegetables and chopped vermicelli together and stir well. Continue to heat the pan, this time pour in about 3 tablespoons of oil, then stir-fry the chopped green onion, and pour it into the stuffing when it smells like onion. Add pepper, a small amount of spiced powder, a small amount of sugar (sugar can make vegetables taste fresher) and two spoonfuls of sesame oil, and stir well. Don't put the salt first, put it before the final package, or the stuffing will come out.

Knead the dough repeatedly, divide the dough into 2-3 minutes and let them continue to cook for about 30 minutes. Then make each dough into dough, dough, dough (this city of pasta makers).

At this time, sprinkle salt on the steamed stuffed bun and stir. You can wrap it. The wrapped steamed bread is steamed with boiling water, and it takes about 15 minutes after aeration. Never open the pot immediately after turning off the fire, and then open the lid for about 5 minutes, otherwise the steamed stuffed bun will shrink when it gets cold.