Main ingredients 500g wheat flour 1000g Chinese cabbage Seasoning Appropriate oil Appropriate salt 3 raw eggs Appropriate green onions Appropriate pepper noodles 2 spoons of yeast 1. Cut the Chinese cabbage into small pieces and put it into a food container.

2. Turn the cabbage clockwise twice with force to twist the cabbage.

If you are not using cabbage stuffing, you can add vegetables cut into small pieces and the dumpling stuffing immediately after the pork is minced. Because the cabbage will produce water after being minced, the cabbage should be minced separately, and then

The water needs to be squeezed out before it can be mixed with the meat.

space3. Pour the Chinese cabbage into a basin.

4. Add salt and marinate for 30 minutes until the water is released.

5. Squeeze the water.

6. Add the chopped green onions. 7. Add table salt.

8. Add five-spice powder.

9. Add chicken essence.

10. Add a little light soy sauce.

11. Put in the oil.

12. Stir evenly.

13. Mix the noodles with warm water and yeast to form a smooth batter.

14. Cover with plastic wrap and place in an electric oven to ferment.

15. Ferment until 2 times in size and remove.

16. Remove and knead well, then cut into two parts.

17. Knead each evenly.

18. Rub the growth strips.

19. Cut into small pieces.

20. Sprinkle with wheat flour.

21.Press them flat one by one.

space22. Roll out into dumpling wrappers.

23. Take a small steamed bun and wrap it with filling.

24. Wrap into a small steamed bun.

25. Place the xiaolongbao in the oven to ferment for 30 minutes.

26. Put it in the pot and steam it for 20 minutes.

Simmer for five minutes before removing the lid.

Tips 1. If you are not using cabbage stuffing, you can add vegetables cut into small pieces and the dumpling stuffing immediately after mincing the pork. Because the cabbage will produce water after being minced, the cabbage must be minced.

Grind independently, and then squeeze out the water before it can be mixed with the meat.

2. Since a little salt has already been put in when pickling the cabbage, there is no need to add too much later.

3. The bun dough should be soft.

4. Simmer for five minutes before opening the lid to avoid shrinkage.