2. Mix all the materials of miscellaneous grains, knead them into dough by bread machine or hand, knead them into smooth dough, and then put them in a warm place for fermentation.
3. When the dough is fermented to the size of 1.5 times, take it out, re-exhaust it, knead it, and divide it into 8 small noodles.
4. Take a dough and knead it into a ball. Knead out the depression with the thumb of one hand, which is the shape of steamed buns.
5. After all the shapes are set, put them on a steamer, relax for 15 minutes, put water on the pot, and steam for about 12 minutes on medium fire.
6. In the process of steamed corn-bread, prepare side dishes, chop sausage, garlic moss and pepper respectively, put a little vegetable oil in the pot, and add diced sausage after heating.
7. Stir fry until the sausage is transparent and oily. Add minced garlic and stir-fry for 2 minutes. Add the small red pepper and stir well.