1. Flour steamed stuffed bun, as the name implies, is to make dough. The ratio of flour to water is 2: 1. Add proper amount of yeast, knead the dough into smooth dough with warm water and wait for fermentation to double its size.

2. Make buns. My family likes to eat Chinese cabbage meat in winter. Add soy sauce, oyster sauce, chicken juice, salt and minced onion and ginger into the meat and mix well, then add the squeezed Chinese cabbage meat and mix well.

3. When the dough is cooked, knead it evenly and exhaust it, divide it into small portions, roll it into steamed bread, and then wrap it with appropriate stuffing. Cook after wrapping 10 minutes.

4. Steam in cold water, steam after boiling 15 minutes, and simmer for 5 minutes after turning off the fire.

The steamed stuffed bun made in this way ensures that it is white and full, and does not collapse or shrink.

Crispy fried dough sticks:

Ingredients: 300g of flour, one egg, one spoonful of salt, 3g of yeast, 2g of baking soda, and 0/0g of sugar/kloc.

1. Add an egg, a spoonful of salt, 3g yeast, 10g white sugar and 2g baking soda to the flour, and mix the flour with 100ml warm water to make the dough slightly soft. Put it in a warm place and ferment it to twice its size.

2. When the dough is ready, put it on the panel and knead it a little. Roll out a thin strip two centimeters wide with a rolling pin. If it is longer, cut a knife from the middle, fry it in two parts, press it in the middle with chopsticks, and don't break it.

3. After all, wake up for five minutes, and the fried fritters are covered with large pores, so that they will be more fluffy when fried.

4. The oil temperature is 70% to 80% hot and fried in a pot. When it is fried to golden brown, it can be taken out of the pot. Add some sugar, and the fritters are especially golden and fluffy.

Douchi braised noodles:

1. Heat oil in a pan, add shredded onion and stir-fry until fragrant. When it turns slightly Huang Shi, add carrots and beans and stir fry, add a spoonful of soy sauce and a tablespoon of soy sauce. If you want a light color, add less soy sauce, a spoonful of oyster sauce, a little salt, half a bowl of water, and no beans. We'll serve a few spoonfuls of juice for later use.

2. Fresh and wet handmade noodles, spread directly on the dish, cover and simmer until the water is dry, about 4 minutes.

The soup is almost collected. Let's turn the noodles over a few times, then pour in the remaining juice, stir the noodles evenly, wrap them in juice, and stew them for 2 or 2 minutes on low heat to let the noodles absorb the soup.

4. When the time is up, put the prepared minced garlic in and shake the noodles with chopsticks.