1. The first step is to mix flour, melt yeast with warm water, stir sugar, flour and water into cotton wool, and add water bit by bit.

2. After kneading the dough, put it in a warm and sealed environment for fermentation. I usually use a bread machine to ferment it to twice my own volume.

3. There are beehives after fermentation.

When making dough, the stuffing is ready. Let's have a family photo first. Chinese cabbage, eggs, dried bean curd, vermicelli and ginger are selected and washed.

5. Blanch Chinese cabbage and vermicelli and prepare to cut into pieces.

6. Chop the Chinese cabbage, chop the vermicelli, stir-fry the eggs, dice the dried tofu, cut the ginger into foam, and mix the five-spice powder, oyster sauce, salt and sesame oil. So, the stuffing is fine.

7. Take out the dough, knead it into balls, knead it into strips, make 9 small doses, roll it into balls, add stuffing, and wrap it into buns.

8. Wrap the dough in turn, wake it for 20 minutes, put it in a pot with hot water, and after 20 minutes, the hot steamed buns will be freshly baked.

Introduction of Chinese cabbage

Chinese cabbage, Latin scientific name: cabbage? L. ssp。 ? China? Mu Ye (var. ? communis？ Tsen et Lee). The stems are erect, smooth, frosty and branched.

Racemes, terminal, aggregated into cones, inflorescence axis gradually extended after flowering. Seeds spherical, purplish brown or yellowish brown. The flowering period is April-May and the fruiting period is May-June. According to the determination, Chinese cabbage is the most abundant vegetable in minerals and vitamins.

Chinese cabbage is a kind of vegetable originated in East Asia, commonly known as green vegetables, also known as gum vegetables, sauerkraut, sauerkraut, rape (in some parts of Northeast China), oil cabbage and so on. It is a close relative of Chinese cabbage (cabbage), belonging to Brassica, and also close to watercress, belonging to Brassica of Cruciferae. Originated in China and distributed all over the country.