The weight of ordinary steamed buns is generally 50~80 grams. My family makes it bigger, about 100 grams. Let's look at a practice.

Main ingredients: minced pork and celery, and auxiliary materials: onion, ginger and garlic.

working methods

Faxian noodles

Ingredients: flour

Accessories: yeast, water

Production process:

Melt a proper amount of yeast with warm water (fingers feel warm when put into water, but not hot) (add a proper amount of yeast according to the instructions, not less), add a proper amount of flour, stir by hand or chopsticks until most of the flour is stirred into dough, and then knead the dough by hand.

People who make pasta seriously will be clean, but I am lazy, which will not affect the quality of dough, so I will stop kneading dough. If your hands are not enough, you can wash them. Cover the basin with a plate or plastic wrap and leave it at room temperature for 1- 1.5 hours. Use this time to prepare stuffing.

Add half a spoonful of salt, one spoonful of soy sauce and one spoonful of soy sauce to the pork stuffing and stir in the same direction. After feeling firm, add a little water and continue to beat. After adding water several times, I feel that the meat is tender and firm.

Wash onions, ginger and garlic, and cut celery without removing leaves. Wash celery and cut into pieces. Add onion, ginger, garlic and celery into minced meat, then add proper amount of salt, chicken essence, soy sauce and soy sauce, and add 2 tablespoons of cooking oil. Stir well in the original direction. After the stuffing is mixed, it can be put into the refrigerator for refrigeration, which is beneficial to the full combination of water and meat in the stuffing 1 hour to make steamed buns.