Ingredients: 400g flour, 5g yeast powder, 5g sugar, salt 1g, 220g water, Chinese cabbage 1, 2 eggs, oil 10g, oyster sauce 1 teaspoon, soy sauce 1 teaspoon and vinegar/teaspoon.

Practice steps:

1. Cut the cabbage and blanch it in water. Don't bleach it. Just blanch it and it will change color. Blanch the stuffing to avoid water.

2. After blanching, the cabbage is cooled and chopped. When it cools, it can be mixed with flour.

This is the dough after proofing. Adding some sugar to the dough helps the dough to ferment. Depending on the room temperature, it takes about 30 minutes to an hour to ferment the dough.

4, and stuffing: cut cabbage to squeeze out water (can be wrapped in drawer cloth to squeeze out water).

5、? Add chopped eggs and seasonings to mix the stuffing. (scrambled eggs: break the eggs, put oil in the pot, turn the oil to low heat when it is hot, pour in the egg liquid and pull it with chopsticks, turn off the heat after the egg liquid solidifies, continue to pull, and add it to the stuffing after cooling. )

6. After wrapping, don't hurry to steam. Cover the drawer cloth (to prevent air drying) and wake for about half an hour. Wake it up until the surface of the steamed stuffed bun can be recovered immediately by pressing it gently.

7, cold water on the pot, steamer steaming 15 minutes after the pot.