First use the yeast to send the size of the noodles according to your preference. Then cut the washed kidney beans into small dices. Pour the appropriate amount of oil into the pan.
Prepare the meat and cut it into small dices. Dip in advance with dark soy sauce and light soy sauce.
The key is coming. This is my secret weapon. It is called the fat residue. It is the characteristic of our Qingdao side. If there is some, putting some stuff into the filling will make the steamed buns more delicious.
I also used some black fungus. If you don't like it, don't let it go. Mix all the fillings evenly, then stir and add a little chicken. Finally, salt.
The dough is taken out of the pot and rubbed into a bowl. Then it is cut into small pieces and then rolled into a round cake with a rolling pin.
I have done a lot of shapes.
Add water to the steamer. After boiling, steam the steamed buns on the steamer for 20 to 25 minutes. After the fire is turned off, the lid can be opened in five minutes.
It tastes great!