Shrimp skin Ingredients: 400g of common flour, 3g of yeast powder, 260g of warm water, 300g of lard 1 teaspoon, leek, 30g of vermicelli 1 teaspoon, 30g of shrimp skin (about a handful), 2 teaspoons of soy sauce 1 teaspoon of oil, appropriate amount of salt and 2g of spiced powder. Specific steps: 1. Since it is pasta, knead the dough first, stir the yeast powder into yeast water with warm water close to hand temperature, stir it with chopsticks while pouring, add 1 teaspoon lard appropriately, and then knead the loose powder into smooth dough. Adding a little lard can make the dough smoother and richer in gluten. Cover the kneaded dough with a damp cloth and leave it for a while.

2. Let the dough stand. At this time, you can prepare stuffing for steamed stuffed buns. Amaranth is available all year round, and it smells better in spring. You can also eat it properly in summer. After draining the water, chop the leeks and prepare some mung bean vermicelli. After the vermicelli is cooked in hot water in advance, it is slightly chopped, mixed with shrimp skin, soy sauce, spiced powder and appropriate amount of oil, and finally seasoned with appropriate amount of salt.

3. After the dough is allowed to stand for about 15 minutes, continue to knead the dough with both hands for several times, and then knead a proper amount of dough into long strips and divide them into small dough for preparation. 4. After the rolling pin is rolled into thin skin, wrap some delicious leek vermicelli shrimp skin stuffing in the middle and squeeze wrinkles along the edge of the dough. It doesn't matter if you don't wrap buns. Watch more videos to find some related skills, and practice learning several times. That's how I taught myself.

5. Look, in a short time, the dough is wrapped and arranged in order. Although according to the older generation, this steamed stuffed bun is not beautiful and has no more than a dozen standard folds, there is a saying that "steamed stuffed bun is delicious". 6. Finally, put the wrapped and molded buns into the steamer. Because the dough was not fully fermented, I used the first-level fermentation method, so I put it directly in the steamer and waited for the dough to ferment. The steamed bread has been fermented for about 2 times, and the fingers can gently press the dough and rebound, indicating that the steamed bread has been fermented. At this time, the fire can be turned on, and the fire has started to steam 15 minutes.