It's not too difficult. I just did it twice. I used self-raising flour. I read some on the Internet and made it 1. Noodles: the method of "adding water while stirring, adding more water to noodles, adding more noodles to water" in online search: put a little noodles in a larger basin, take another container, dip it in warm water, pour it into noodles, and stir it with chopsticks. Personally, I feel that the steamed stuffed bun noodles should be soft, and the noodles have basically become pimples. I put my hands on them and kneaded them into dough. When I rubbed my hands, I sprinkled some flour on them. Then rub, rub and rub until the dough looks round and beautiful. This time is not short, like twenty minutes. Pour less salad oil on your hand and knead it a few times, and the dough will look brighter and brighter, and it will be ok. . 2。 Put the basin in a warmer place and cover it with a wet towel or something, or it will dry. I can't use plastic wrap either. It's the first time to use plastic wrap, and xing's effect is poor. I xing for more than half an hour. You can Google the details again. Mix the leftover pork I made in jiaozi with leek, and mix the eggs, shrimp skin, zucchini, pork and leek once: it is better to buy pork stuffing now, because the quality of the finished stuffing is hard to guarantee. Put the meat in the pot, soy sauce and an egg. What else is unknown? . Husband mixes stuffing. . . Then put the leek in and mix well, adding less salt. It's good. Eggs, shrimps and zucchini: Made according to this /read.php? 206 4。 Wrap the steamed stuffed bun with Xing Hao noodles, buckle a hole in the middle, then knead it into a ring (I don't know why, I seem to have seen it somewhere), cut it from somewhere, and then cut it into pieces of equal size. Then knead each one into a small round dough, press it into the shape of a small round cake with a rolling pin, put the small round cake in your left hand, the fingers of your left hand should recoil and the stuffing should be put in. The right hand should grasp a small edge, fold it forward, and turn the dough with the left hand (this action is difficult to describe and needs practice), and it gradually becomes a small steamed stuffed bun with many small pleats on it. The second fishy smell: put all the wrapped buns in the drawer of the steamer, tidy them up, put them in a warm place for about 20 minutes, and then steam them on the steamer. Put cold water in the steamed bun pot and steam the steamed buns on the pot. . . I don't think it's too difficult to eat delicious steamed buns in half an hour. . I wish you success ~ ~ ~:)