1000 grams of grains, 10 grams of yeast, 300 grams of warm water, 200 grams of pork stuffing, 700 grams of cowpeas, 30 grams of vegetable oil, salt to taste, 4 small onions, 10 grams of soy sauce, 30 grams of soy sauce.

2, practice:

(1) medium gluten flour and mixed grains mixed well, add flour amount of 1/10 of the dry yeast, pour room temperature water, first use chopsticks to stir into flocculent, and then hand kneaded into the dough without dry powder, covered with a damp cloth and lid in a warm place in the basic fermentation.

(2) put minced green onion, salt, soy sauce, soy sauce in the pork stuffing, mix well, fully flavored; the amount of meat as much as you like to adjust.

(3) Remove the ends of the cowpeas and clean them well.

(4) into the pot of boiling water blanching color soft, fish out of the natural cooling and chopped.

(5) cowpeas in the minced a little salt and mix well, hands dry into the meat, mix well.

(6) Dough should rise until it doubles in size.

(7) Sprinkle flour on the board, knead the dough for a few minutes, roll it into a long thin strip, divide it into even-sized dosages, and roll it into a circle with a slightly thicker center and a slightly thinner periphery.

(8) Take the filling and put it on the round skin, how much depends on your skill.

(9) Bake the buns in your own way.

(10) In the steamer, lay out a dampened drawer cloth or silicone steamer mat in advance, and place the buns in the pot, leaving room for each other to expand; cover and allow the buns to rise for about 20 minutes, so that the buns will be slightly more puffy and rounded than before.

(11) turn on the heat, steam steam 20 minutes; simmer for 5 minutes and then out of the pot, so that the skin is smooth and not tight; steam time can be adjusted according to the size of the buns.