1, practice 1. Stuffing: 500g meat stuffing (three fat and seven thin), auricularia auricula 1 00g, fennel 1 00g, 2 eggs, minced onion and ginger 1 5g, 2 tablespoons light soy sauce, light soy sauce1spoon, and salt1spoon. Material of steamed stuffed bun skin: 500g of high-gluten flour, 6g of yeast powder and 300g of water. Practice: Knock 2 eggs into the meat stuffing, add the minced onion and ginger, and then stir in one direction with chopsticks until it is sticky and can be pulled out into filaments. Add chopped auricularia auricula and fennel, and stir well. Finally, add soy sauce, soy sauce, salt, white sugar and spiced powder, and continue to stir evenly. Put the steamed stuffed bun skins in and make dough. Fermented dough at room temperature rose to 2. Take out the dough, knead it evenly, divide it into several small doses after exhausting, and roll it into steamed buns one by one. Put a spoonful of meat stuffing in the middle of the dough, and then knead it in turn along the edge of the dough. After all the steamed stuffed buns are wrapped, let them wake up at room temperature for 20 minutes. After boiling, put it in a steamer and steam it on medium heat 15 minutes. After turning off the heat, keep it stuffy for 3 minutes, then open the lid and take it out.

2. Practice 2. Dough: 200g ordinary flour, 25g clear water 125g, 3g yeast, 2 tablespoons baking powder1/,25g white sugar and 50g ordinary flour. Stuffing: Red bean stuffing is appropriate. Practice: add yeast to clear water to melt; Add 200g of flour, sugar and baking powder, and live into dough without kneading until smooth. Cover with plastic wrap and ferment in a warm place for 2-3 times. Add 50g flour to the fermented dough, knead it into dough, cover it with plastic wrap and relax for 10 minute, continue kneading, and relax again until the dough surface is smooth, and cover it with plastic wrap and relax for 20 minutes; The relaxed dough is divided into 9 flour agents; Roll the dough into a dough about half a centimeter thick, with red bean stuffing in the middle; Wrap it like a steamed stuffed bun, pinch it tightly at the mouth and rush down, round it; Spread a layer of wringed wet cloth on the steamer, put the wrapped steamed buns into the steamer, with a space between each steamed bun, cover the pot and ferment until it is 1 times the original size; Steam the pot on high fire and turn to medium fire for 10 minute, then simmer for 2 minutes and then open the lid.

3. Practice 3. Ingredients: spinach1250g, daylily 50g, shiitake mushroom (fresh) 20g, winter bamboo shoots15g, wheat flour1000g. Seasoning: salt 1 0g, monosodium glutamate 3g, sugar 3g, ginger10g, peanut oil150g, yeast 5g, sesame oil10g. Practice: Wash the vegetables, scald them in a boiling water pot, remove them, soak them in cold water, squeeze out the water, cut them into fine powder, then put them in a cloth bag to squeeze out the water and put them in a big bowl. Day lily (day lily), winter bamboo shoots and mushrooms are soaked in warm water, washed and chopped into fine powder. Heat the wok and release the oil. When it is 70% hot, add the day lily, bamboo shoots and mushroom powder, add salt, white sugar, monosodium glutamate and fresh soup and stir-fry. When it is cooked, cool it, add the green vegetable powder, mix it in Jiang Mo, and pour a little sesame oil, which is the vegetarian stuffing. Put the flour on the counter, stir and dissolve the fresh yeast with warm water, make it into a paste, pour it into the flour, add 500 grams of warm water, mix well and knead thoroughly until the dough is smooth and does not stick to the counter or hands. Then cover it with a cloth, let it stand for about 2 hours, take a small piece of dough and cut it with a knife until the dough swells, becomes soft and has small holes. Knead the dough into strips and pick them into 75g pieces. Then, the blank is pressed into a round skin with a thickness in the middle and a thin periphery and a diameter of about 8 cm, and 25 grams of stuffing is placed in the middle, and the raw steamed stuffed bun with vegetarian dishes is obtained by pinching and closing. Put the raw steamed bun in a steamer, let it stand for 1 to 2 minutes, and then put it on a boiling pot and steam it with high heat for 10 minute.