Shandong steamed buns How to make

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  1.Add a little sugar to flour and half baking soda Spoon, half a spoon of baking powder, dissolve the yeast with warm water, (add 5 grams of yeast to 500 grams of flour) and mix into a slightly soft dough and let it rise in a warm place.

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  2. Wash the cabbage, cut it into small pieces, add appropriate amount of salt, mix well and marinate for 10 minutes.Left and right

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  3.Cut the pork into small pieces, cut the onion into small pieces, and mince the ginger and set aside

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  4. Add an appropriate amount of oil to the pot and heat it, then reduce the heat to low, add the diced meat and stir-fry until it changes color, add a little thirteen spices , oyster sauce, cooking wine and stir-fry until fragrant, add onions and minced ginger and stir-fry until the oil is released

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  5.Add sweet noodle sauce and stir well Then turn off the heat

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  6. Rinse the cabbage with appropriate amount of water, squeeze it dry, and add it to the cooled meat.Mix well.

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  7. Knead the risen dough and let it deflate for 10 minutes, then mash it into small pieces and roll it out.Make the dough thick in the middle and thin on the sides.

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  8.Put in the mixed filling and leave it for 10 minutes to rise

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  9. Add an appropriate amount of cold water to the pot, brush a little oil on the steamer, put the buns in and bring to a boil over high heat, steam for 15 minutes, turn off Simmer for 3 minutes and serve.