Accessories: 70g celery, 4 tablespoons soy sauce, 1 tablespoon sesame oil, half a spoonful of allspice powder, 2 tablespoons of fine sugar, appropriate amount of chives, half a spoonful of chicken essence, 5g of yeast powder, appropriate amount of warm water, 2 tablespoons soy sauce, and salt 10g.

Exercise:

1. Mix flour with yeast powder and warm water, knead into smooth dough, cover with plastic wrap, and ferment in a warm place (about 40 minutes).

2. Wash the cabbage and celery, cut into pieces, add 5g of salt, stir well and let stand for a few minutes.

3, let this state stand still, after the cabbage is obviously out of the water.

4. Pour the water out of the cabbage, wash the cabbage pieces with clear water, and squeeze out the water from the cabbage. The picture has been washed and squeezed out (avoid water when steaming Chinese cabbage).

5. Add minced pork and stir well. It is recommended that minced meat be half fat and half thin.

6. Put all stuffing seasonings (soy sauce, soy sauce, fine sugar, spiced powder, salt, sesame oil and chicken essence) into a bowl and stir well, then pour them into the pork and cabbage stuffing and stir well, so that the steamed stuffed bun is the best.

7. Fermented dough can be taken out in a honeycomb shape.

8. Take out the fermented dough, sprinkle dry powder on the chopping board, knead for 2-3 minutes, then knead into long strips and cut into noodles with uniform size.

9. Use a rolling pin to roll each dough into a sheet with a thin periphery and a thick middle. Prepare steamed buns.

10, add water to the steamer, brush the steamed bread with oil (preferably wrapped in gauze), put the steamed bread on the steamer, cover it and ferment for 5- 10 minutes (no fire is needed at this time).

1 1, steamed buns are fermented twice, steamed for 20 minutes after fire, and then simmered for 5 minutes without opening the lid.