Fat and thin pork, fungus, vermicelli, eggs, cabbage, lotus root. Proper amount

Practice steps

1. Flour1000g, 500g of water, 4g of yeast, knead into a smooth dough, prepare it twice as large, pull it by hand, and make it honeycomb-shaped, and the dough is ready.

2. Twist the fresh meat, add spiced powder, soy sauce, oil consumption, a little sugar and a little salt, and stir for later use.

3. Auricularia auricula and vermicelli are soaked for use.

4. Chop the lotus root.

5. Go to the pot, fry the eggs and take them out. Stir-fry pork first, then add lotus root, auricularia auricula, vermicelli, egg and cabbage in turn, and stir-fry until 67% is ripe.

6. The stuffing is ready.

7. Knead all the beehives of the dough evenly, divide it into 60 grams of dough, then roll it into a thick middle and thin sides, and then wrap it with stuffing. After standing for secondary fermentation, it grows to about 1.5 times.

8. Secondary fermented steamed bread.

9. Steamed bread that has been sent out and is quietly waiting for the pot.

10. Boil the water and steam for ten minutes, then turn off the fire and steam for five minutes!

skill

Saute the cabbage and vermicelli for six minutes.