Preparation materials: Chinese cabbage, high-gluten flour, yeast powder, sugar, peanut oil, salt and soy sauce.

1. Put the yeast powder in warm water and let it stand for 5 minutes.

2. Add flour to the basin, add salt, sugar and yeast water and mix.

3. Knead into smooth dough and put it in a warm place for fermentation.

4. Clean the cabbage, then blanch it in a boiling water pot, which takes about 1 minute to remove supercooling.

5. Then dice.

6, the eggs are fried for use.

7. Add cabbage, chopped eggs, soy sauce, salt, oil and sugar into the basin, and stir evenly to make cabbage stuffing.

8. The dough is fermented to twice the size.

9. Take out the exhaust, divide it into small dough, cover it with plastic wrap and relax for 5 minutes.

10, then roll into thin dough and add cabbage stuffing.

1 1, crumpled and wrapped into buns.

12. Sweep the oil in the steamer, add the steamed bread, wake it for 20-30 minutes, and then steam it in the steamer 15 minutes.

13, ready to eat.