2, according to the amount of 500 grams of flour with 5 grams of yeast, yeast into the basin, pour in the right amount of warm water and stir well, add flour to synthesize dough, and the dough should be softer, so that the steamed buns will be soft and covered for fermentation.
3, the meat stuffing is put into the cooking wine, and the broth is stirred in one direction, so that the broth is integrated into the meat stuffing, and no broth can be replaced by water, so that the stuffing tastes better.
4. Chop the onion and chop the ginger for use.
5. Add salt to the meat stuffing, mix the stuffing, soy sauce, vegetarian meal, onion and ginger and mix well. Finally, add cooking oil and mix well.
6. Rinse the celery with water, put it in cold water, remove it, chop it up and squeeze it dry.
7. Add celery and mix well.
8. When the dough is fermented to twice the size of the original dough, knead the dough into long strips, make small doses, press them into round cakes, and roll the dough. Wrap it into buns, and wake up for 10 minutes, so that the steamed buns will be soft.
9. Put the steamed buns in a steamer with cold water, so that the steamed buns are soft, cover them, and bring them to a boil.
10, steaming 15 minutes, turn off the fire, and stew for another 5 minutes. (Stewing for 5 minutes is very important, so the steamed buns will be soft.) The steamed buns are out of the pot, and the soft and delicious buns are ready.