Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively.

Sift the flour evenly into a large bowl, slowly add boiling water, and stir quickly to form a soft dough. Rub the dough into strips with a little flour, then cut it into small round granules, grind it into round vermicelli, and add balls to make buns.

Oil the steamer, spread the vegetable leaves, then oil the vegetable leaves, steam them in a small steamed bun for seven or eight minutes, mix well with the juice, serve them together and eat them while they are hot.

The practice of steamed bread

Ingredients: 400g fermented dough, steamer, gauze.

Practice: 1) Sprinkle dry flour on the panel and smooth it. Take out the fermented dough and knead it vigorously until the dough surface is smooth.

2) Take a proper amount of flour, knead it into strips, cut it into pieces the size of table tennis, and put the medicine immediately.

3) Manually shape the cut seeds and put them on dry flour to ferment again for 10 min;

4) Add cold water to the steamer (the height is about 65438+ 0.5 of the height of the steamer), squeeze the gauze after passing the water, spread it on the steamer, and put the steamed bread into the green embryo.

5) Bring boiling water to a large fire. When steam comes out of the pot, steam it for 8 minutes on medium fire (if the pot is large or there are many steamed buns, extend the time appropriately).

6) Turn off the fire after the steamed bread is cooked. Don't open the lid at once. Let it stand for five minutes, and then take it out of the pot. In this case, the steamed bread will not retract.