1. Take a small bowl of water, add yeast and a spoonful of sugar to melt, then pour in flour, knead into a smooth dough, cover with a lid or plastic wrap, I kneaded for about 10 minutes, it was very laborious .

2. Add 3 tablespoons of water to the meat paste, stir in one direction, so that the meat paste fully absorbs the water, then add a small spoon of cornstarch and an appropriate amount of light soy sauce, refined salt, pepper, and a small spoon of Sichuan pepper powder , chopped green onion, minced ginger, etc., stir in one direction, and finally add salad oil and stir evenly.

3. After washing the cabbage, boil it in boiling water for 1 minute, then pour it in cold water and drain it.

4. Cut the cabbage and marinated mushrooms into small dices, squeeze out the water and add them to the seasoned meat paste, then add an appropriate amount of refined salt, sesame oil, and chicken essence (due to the light soy sauce There is a lot of MSG in it, so I didn’t add MSG or chicken essence.) Stir evenly.

5. It is best to stir in one direction when adjusting the vegetable fillings. The filling should be slightly heavier to make the dishes delicious, but it should not be too salty. Don’t add too much Sichuan peppercorn powder. I want the scent of Sichuan peppercorns and don’t want the numbing feeling.

6. I kneaded the dough before going to buy vegetables and adjust the stuffing. After 2 hours, I checked to see how the dough had risen. It turned out that it seemed to have risen...at least 4 times...now The room temperature is about 25 degrees, and one hour of fermentation should be enough.

7. Take out the dough, sprinkle some dry flour on it, knead it into long strips and cut it into small pieces. I don’t dare to add too much dry powder, and I don’t dare to knead it hard, for fear that it will be compacted and it will not rise when steaming.

8. Use a rolling pin to roll the dough into a thin crust with a thick middle. Wrap in a large spoonful of vegetable filling, hold it with your left hand, fold the folds with your right hand, and wrap the vegetable filling in.

9. Relying on the memory of watching my mother make buns when I was a child, I can still barely make it. However, if there is no one to help take pictures, the wrapping process cannot be recorded.

10. After wrapping, put it in the steamer. Be careful not to put gauze on it, because it will still stick badly. A good way is to directly dip the bottom of the buns in salad oil and put it on a mat. , and not at all. The picture is the first pot, I have no experience, the bottom is stuck to the gauze.

11. Add cold water to the bottom of the steamer, and steam the buns over medium-high heat. After the water boils, steam for another 10 minutes. Ka-ka. Look at how it looks after steaming~ It still has a lot of hair.

12. The buns are smaller than a child’s fist, and I steamed 35 of them in one go. It can be paired with white porridge, meat porridge, tomato and egg soup, and seaweed and egg drop soup. It is a better meal in summer.