Ingredients: flour pork (thin) ginger salt monosodium glutamate white sugar soy sauce cooking wine

1. Peel ginger, wash and cut into powder for later use; Wash pork and chop it into minced meat for later use.

2. Put the pork into the pot, add Jiang Mo, soy sauce, refined salt, monosodium glutamate, sugar and cooking wine, stir in the same direction with chopsticks, add appropriate amount of water several times, then stir vigorously, and finally add sesame oil to stir.

Uniformly to obtain the filling.

3. Mix flour and yeast, mix with warm water and knead well. At the beginning of the dough, add a proper amount of edible alkali, knead into four doses of uniform size of about 50 grams, roll into skin, and add stuffing.

Into the middle of the skin, pinch the edge tightly and knead into 18-20 small pleats, that is, the steamed stuffed bun is green.

4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.

The practice of steamed dumplings

1. Mix flour, salt, half a cup of hot water and half a cup of cold water, knead them into buckwheat dough, divide them into small dough, and roll them into dumpling skins.

2. Chop the beef after tendon removal; Horseshoe, cooked fat and onion are all cut into small pieces.

3. Add water chestnut, onion and seasoning (white sugar, soy sauce, pepper and vegetable oil) into beef, stir until gelatinized, then add oil, stir evenly, and let stand for about 30 minutes to make meat stuffing.

4. Put a proper amount of stuffing into buckwheat flour skin, knead and seal it, and wrap it in jiaozi.

5. Put the wrapped jiaozi in an oiled steamer, steam for 8 minutes on high fire, and then take it out for eating.