Flour [figure] flour

Fat meat and lean meat

Chinese cabbage [Figure] Chinese cabbage is like food.

Dried rice [figure] Dried rice pilgrims' food

fans

Onion [Figure] Food similar to onion.

Ginger [Figure] Ginger is edible.

salt

Light soy sauce

Sesame oil [figure] sesame oil

Chinese prickly ash powder

Recipe practice:

Method diagram of vegetable meat package 1 1. Melt the yeast with warm water, slowly pour it into the flour, while stirring.

Instructions on the practice of vegetable meat package 22. When stirred into snowflake shape, knead into coarse dough, cover with wet cloth 15 minutes, and then knead into smooth dough. Cover and ferment in a warm place.

Instructions on the practice of vegetable and meat buns 33. Soak dried seaweed, remove shrimp intestines, drain water, and fry in oil until crisp. When the foam in the oil pan gets thicker and thicker, it explodes.

Illustration of vegetable meat package practice 44. Soak vermicelli until soft, drain, and chop.

Illustration of vegetable meat package practice 55. Wash onion, drain and chop it for later use. When cutting onions, try to slice the onions first, which is easier to cut.

Instructions on the practice of vegetable meat package 66. Chop ginger, first cut the meat into small pieces, and then chop it with dried seaweed.

Illustration of vegetable meat package practice 77. Add pepper powder, soy sauce, salt and sesame oil into the meat stuffing in turn, stir in one direction until it becomes thick, then add chopped green onion and vermicelli and stir evenly for later use.

Illustration of vegetable meat package 88. Wash and chop Chinese cabbage, as shown in the figure. Wrap it in gauze several times, wring out the water, and it will be about 80% dry. Put it in a basin, mix it with sesame oil, mix it with meat and wrap it up.

Instructions for the practice of vegetables and meat buns 99. The dough has grown 2.5 times larger. Take it out and put it on the panel and knead it into a smooth dough, and divide it into four parts evenly.

Illustration of vegetable and meat set meal method 10 10. Take a smooth dough, knead it into long strips, cut it into small pieces, sprinkle a little flour and flatten it one by one.

Illustration of cooking method of meat steamed stuffed bun 1 1 1. Take a small amount, roll it out slightly first, then turn the dough with one hand and roll it out with the other hand (or roll it out from outside to inside according to your own habits) until the dough becomes a circle with a proper thickness and a belly in the middle.

Illustration of cooking method of meat steamed stuffed bun 12 12. Squeeze steamed buns as shown in the picture. I didn't shoot it this time. I used the previous picture, and the stuffing was different.

Illustration of vegetable and meat set meal method 13 13. The steamed stuffed bun needs secondary fermentation after it is wrapped. You can put it directly into the steamer, the water is warm and slightly hot, and then turn off the fire. After waking up for about 20 minutes, the steamed bread can be steamed on fire. After SAIC, turn off the fire in 18 minutes and open the cover in 5 minutes.

Illustration of cooking method of meat steamed stuffed bun 14 14. If you can't steam it all at once, you can put it on the grate like me and cover it with a wet cloth. I woke up almost half an hour after steaming the previous pot. Just steam it on the cage.

Illustration of steamed stuffed bun with vegetable meat 15 15. This grate looks very kind and feels like home. Hehe, it's not easy to buy in the south. My mother brought it to me specially. Steamed buns, jiaozi and other raw pasta are put on it, and there is no need to sprinkle flour, which is not sticky at all.