1, and noodles that are softer than jiaozi noodles, wake up and divide them into small groups, and roll them into dough the size of a steamed bun cooker;

2. I used a pan to burn the gas, which didn't work well, but it was ok;

3. Wait until the side is cooked and turned over, then pick up the steamed bun and turn it around to cook the edge. The dough is not thick, and it bubbles immediately when it is placed in the pot. At this time, it is cooked. It doesn't have to be baked for too long, it's easy to dry, and it's soft and easy to wrap vegetables. I like to eat steamed buns that are newly cooked, with a natural aroma and easy to eat.

4, cooked steamed buns, I like to see the bubbles bulging on the surface, which tastes excellent;