The preliminary preparations for pan-fried steamed buns: stuffing, dough and steamed buns are similar. Friends from different places have different tastes.

The following three are what I usually eat at home, for your reference.

If you have any delicious filling recipes, please send them to me!

I will sort it out and share it with everyone.

Delicious beef filling: beef filling + beer + a large amount of minced green onion + a small amount of minced ginger + 13% oil + soy sauce + sugar, pour hot oil on top to stimulate the aroma; aniseed water: Boil the pepper, aniseed and bay leaves in water, and finally

The convenience is to add some water and microwave for 1 minute, filter out the aniseed water and let it cool; gradually add the aniseed water to the beef filling, stirring constantly to make the beef filling tender and juicy.

Chives and three delicacies stuffing: raw leeks + scrambled eggs + shrimps + oil + a small amount of soy sauce. Stir it with hot oil (add more oil to taste, raw oil is also ok), add some scallop meat to take it to the next level.

Three delicacies of pork: (for Yami, in order to diversify her food, the content is a bit complicated) Main ingredients: pork filling + tofu + mushrooms + vegetables Ingredients: minced green onion + 13 spices + a small amount of soy sauce + oyster sauce + sugar + cooking wine

About making dough: My dad always makes dough according to the feel of his hand. I generally have a proportion for making dough, and the failure rate is low. For reference: Flour: 300g Yeast: 4g Warm water (below 40 degrees): 180g Fine sugar: 10g Use clean fingers

Try warm water, which should be about the same as body temperature. Put the yeast in it, stir it, and let it stand for 5 minutes to wake up. Gradually pour the yeast water into the flour, and then knead it into a smooth dough with your hands. Use a wet pot in the basin.

Cover with gauze/plastic wrap and place in a warm place. It will take about 1-2 hours for the dough to more than double in size.

(As shown in the picture) Kneading the dough: Rolling out strips: Cutting into pieces: Rolling out the dough? Stuffing: whatever shape you want: Put the wrapped buns (you can also say dumplings) and put them on the chopping board for 20 minutes

, cover it with dry gauze, and let it ferment for a second time.

Turn on the heat, preheat the non-stick pan, put the buns neatly into the pot: add the noodle soup (add some dry flour to the water, the color will be slightly white, not too much), the water should be enough to cover the buns (dumplings)

More: Cover the pot with a lid, set the heat to medium-low: wait until the remaining water starts to bubble, pour some oil along the edge of the pot, and pour a little on the buns (dumplings); continue to cover the pot

, 2 or 3 minutes, when you see that the sides are peeling, use a shovel to loosen the edges, shake the pot so that the buns (dumplings) can slide freely, weigh the pot, and turn the buns (dumplings) over.