This year, because of the epidemic, the Hangzhou breakfast shop near my home was closed. The signboard of this shop's steamed stuffed bun food, every morning, office workers come and go, either wrapping a cage of steamed stuffed buns or sitting in the shop to eat, a bowl of porridge, a dish of radish and pickles, one by one.

Many people say that steamed buns are better than those in the north, and they are like the beauty of the water town in the south of the Yangtze River. They are small and exquisite, white and full of wind. The thin dough is wrapped in looming meat stuffing, which is juicy and delicious, just like the scenery in a water town.

This year, Hangzhou couldn't make its own buns. Everyone in the family loved them, so they made their own buns.

In fact, the practice of steamed stuffed bun is very simple. As long as you use the right formula and method, you can ensure that the buns are thin and stuffed, and they are very enjoyable to eat one by one. Making steamed buns at home is not only clean and hygienic, but also more reassuring to eat. The fillings inside are all real, which is more cost-effective than those bought on the street.

I made a big pot of steamed buns at home today. The cost is very cheap. Flour is less than two yuan, meat is less than eight yuan,1.Crab-flavored mushrooms in 50 yuan. This year's meat was particularly expensive, so I made a pot of steamed buns, and my family was tongue-tied.

To make steamed buns, you need dough. I use the leftover dough to cook. We have discussed the procedure of dough making many times.

Today, I mainly talk about how to match the meat stuffing. First, wash and chop the crab mushrooms, put oil in the pot and fry the crab mushrooms, which will be more fragrant.

Stir-fry the crab mushroom and let it cool. Let's start picking pork stuffing.

Add onion ginger, oyster sauce and pepper oil, stir well, add cool crab mushroom and add a little salt to taste.

Stir the meat clockwise.

Knead the dough, vent it, cut it into balls with uniform size, and grind the dough by hand without a rolling pin. The steamed stuffed bun dough made in this way is particularly soft and delicious. Wrap a teaspoon of stuffing and knead it like a steamed bun, and a steamed bun is ready.

Boil the water with the water in the steamer, and put our wrapped steamed bread in the steamer. Don't steam for too long, just 8 minutes.

After steaming, stew for one minute and take out the pot.

Next, it's time to enjoy the food. A dish of vinegar and a steamed bun are especially fragrant, delicious and delicious. Today's weight loss plan seems to be ruined again.