How to make Shandong steamed buns

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  1. Dice the cabbage, plum meat, onion, mince the ginger, put the diced cabbage into a container and sprinkle with appropriate amount of salt , marinate for ten minutes and set aside

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  2.Put the diced plum meat into a larger container and put Put the diced onions and minced ginger into a container, add cooking wine (about one and a half spoons), thirteen spices (appropriate amount), oyster sauce (about two spoons), sweet noodle sauce (two spoons), stir well and marinate for ten minutes and set aside

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  3.Put oil into the pot, pour in the marinated diced plum meat, and stir-fry until the diced meat changes color ( After frying, you can taste it yourself and add appropriate seasonings).Drain the diced cabbage through water (you can taste the cabbage first to see if it is salty.If it is not salty, just drain the water), put the fried diced meat in Add in, stir evenly and set aside

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  4. Add yeast powder to flour, stir with warm water into cotton wool, and then knead Make a smooth dough, cover the pot with a lid and leave it in a warm place to ferment, or put warm water in a container, put a lid on it, put the dough on top, and cover the dough again to ferment

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  5. The fermented dough will be twice as big as the original dough, and there will be a pit when pressed with your finger.Knead the fermented dough into long strips, cut it evenly, flatten it with your hands, and use a rolling pin to roll it into a thin dough with a thick middle edge

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  6.Put the trap in the dough and wrap it into the shape of the bun you like (the wrap is so ugly, I cry)

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  7. Put the wrapped buns into the steamer.Do not steam them yet.Wait for 20 minutes before steaming.After the water boils, steam for 15 minutes.Then turn off the heat and simmer for 3 minutes.Ready to serve

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  8. Finally, take it out of the pot and put it on the plate, and add it with red bean and barley porridge.This breakfast Still very good~