The yeast is melted with warm water, poured into flour, kneaded into dough, and allowed to stand for fermentation. Wash the Chinese cabbage and blanch it with clear water. Chop carrots and stir-fry eggs. Put Chinese cabbage, carrot, shrimp skin and eggs into a pot, pour sesame oil and mix well, then add some salt, soy sauce and soy sauce to taste. Ferment the dough to twice the size, take it out, divide it into small portions and roll it into dough with a rolling pin. Put the Chinese cabbage stuffing into the dough, wrap it into the shape of steamed bread, and steam it in a pot.

The filling method of Chinese cabbage buns;

1. Pour a bowl of warm water into the baking powder and stir well. Slowly pour into flour and knead into dough.

2. Cover the dough with plastic wrap, let it stand for about two hours, and ferment it into a honeycomb.

3. Wash the cabbage with clear water, chop the carrots and fry the eggs for later use.

4. Put Chinese cabbage, chopped carrots, shrimp skin and eggs into a basin, pour sesame oil and mix well, then add appropriate amount of salt, soy sauce and soy sauce to taste.

5. After the stuffing is adjusted, take out the dough and divide it into equal small doses. Roll small doses into dough with a rolling pin.

6. Put the stuffing into the dough, wrap it into the shape of steamed bread, and then let it stand and ferment for about 20 minutes.

7. Put the steamed bread into the steamer, turn off the fire after the water boils 15 minutes, then simmer for 5 minutes and open the lid to eat.