First, add soda ash and warm water to the prepared dough, then knead the alkaline water in the dough, and then squeeze the dough into a uniform dough and roll it into a dough sheet. Then blanch the Chinese cabbage with boiling water and prepare to chop it, then cook the vermicelli for 9 minutes and let it cool and chop it, then put the chopped Chinese cabbage vermicelli into a basin, and put seasoning and stuffing according to personal taste. After that, put a proper amount of stuffing on the dough and wrap it into steamed buns. After wrapping it, put it in a steamer and steam it for 12 minutes. Then turn off the heat and steam it for 3 minutes. Open the steamed buns and steam it.

1, steamed stuffed bun is an ancient traditional pasta, which is usually wrapped in bread. The main materials are flour and stuffing, which originated in Sichuan. The name "steamed buns" was used in the Song Dynasty. Steamed buns are generally made of flour, and the size varies according to the size of the stuffing. The smallest one can be called steamed buns, followed by medium buns and large buns. Commonly used fillings are pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, cabbage, leek, tofu, fungus, dried vegetable meat, egg yolk, sesame and so on.

2. Generally, buns are made at home. After the buns are wrapped, they will be steamed in a cage. Here, how long does it take to steam the buns? After the green bodies are put into the steamer one by one, a gap of about 2 fingers should be left between each steamed stuffed bun. Put the steamer into the pot, add a proper amount of water to the bottom of the pot, cover it and steam it for about 10- 15 minutes.