2, rough surface. Melt yeast in warm water, pour it into flour twice, add milk to make dough, and put it in an electric rice cooker for fermentation. When the dough 1 times larger, take it out and put it in a ventilated place to continue fermentation.
3, and stuffing. Chop Chinese cabbage, water mushroom, bean curd skin, auricularia, onion and ginger. Chinese cabbage is very fresh, so there is no need to squeeze out the water. Shred onions and ginger slightly. Add soy sauce, chicken essence, thirteen spices, cooking wine, oyster sauce and a little sesame oil to taste, and put salt before wrapping.
4, steamed stuffed bun, pinch out wrinkles along the side.
5, buns. Putting cold water on the pot is also a fermentation process. After the water boils, steam for another 20 minutes.