Ingredients: cabbage leaves, minced meat, scallions, dark soy sauce, salt, cooking wine, oil, medium gluten flour, warm water, yeast, vermicelli. Pour the flour, warm water and yeast into the chef's machine, knead into a smooth dough and put it in a warm place to ferment. Chop the cabbage and meat together, soak the vermicelli in advance and mince it, pour in the ingredients needed for the meat filling and mix well. When the dough becomes honeycomb, the fermentation is basically complete.

Ingredients: half a cabbage leaf, 400 grams of minced meat, a small piece of green onion, 1 spoon of soy sauce, 3 spoons of salt, 1 small spoon of cooking wine, 1 tablespoon of oil, 600 grams of gluten-free flour, 320 grams of warm water, 3 grams of yeast, 100 grams of vermicelli.

1, the flour, warm water and yeast into the chef's machine, kneaded into a smooth dough, placed in a warm place to ferment.

2, cabbage chopped and meat put together, vermicelli softened and chopped in advance, pour into the meat mixture of the necessary ingredients, mix well.

3, when the dough becomes honeycomb, basically fermentation is complete.

4: Press the dough to deflate, take a piece of it and knead it smoothly, divide it into several small, even pieces.

5: Roll out each small piece into a thin center, and put the meat filling into it.

6, wrapped, covered with a layer of cotton cloth for two hair, about 15-20 minutes.

7, the steamer pot of water, put the grate on a layer of cooking oil, arrange the buns, turn on the heat, steam and then steam for 15 minutes. After turning off the heat, do not immediately open the lid, simmer for three minutes before removing.