Steps:
1, the yeast powder is melted with warm water, mixed with flour, and added with appropriate amount of water.
2. Live into a smooth dough and put it in a warm place to ferment to twice the size.
3. Punching a hole with your hand without retraction means that the first shot is complete.
4. Wash Chinese cabbage, soak it in clear water and wash it thoroughly.
5, put it in a boiling pot, scald it, remove it and let it cool, chop it, and dry it for later use.
6. Fine vermicelli is soft and chopped.
7, the eggs are scattered and fried into broken eggs for use.
8, onion ginger powder for use.
9. Put them into the basin together, add the shrimp skin, add chicken essence, salt, sesame oil, oyster sauce and peanut oil.
10, stir evenly in one direction, and the filling is ready.
1 1, knead the dough evenly and exhaust.
12, smashed into a uniform dose and added with stuffing.
13. Make all the steamed buns in turn.
14, put it in the steamer for the second time for fifteen minutes.
15. Turn off the fire after steaming for eight minutes, and then turn on the pot for two minutes to prevent the surface from shrinking and wrinkling.
16, out of the pot.