Coarse cereals 1000g, yeast 10g, warm water 300g, pork stuffing 200g, cowpea 700g, vegetable oil 30g, salt, 4 shallots, soy sauce 10g, and light soy sauce 30g.

2. Practice:

(1) Mix the medium-gluten flour and miscellaneous grains evenly, add the dry yeast with the flour amount of110, pour the clear water at room temperature, stir it with chopsticks into a flocculent shape, then knead it into dough without dry powder by hand, cover it with a wet cloth, and cover it in a warm place for basic fermentation.

(2) Add chopped green onion, salt, soy sauce and light soy sauce into the pork stuffing, stir evenly and fully taste; The amount of meat is adjusted according to your preference.

(3) Remove both ends of cowpea and clean it.

(4) blanching in a boiling water pot, discoloring and softening, taking out, naturally cooling and chopping.

(5) Put a little salt into cowpea powder and mix well. After squeezing dry by hand, put it into the meat and mix well.

(6) The dough is twice as big.

(7) Sprinkle a proper amount of flour on the chopping board, knead the dough for a few minutes, knead it into a slender strip, divide it into agents with uniform size, and roll it into a round skin with a slightly thicker middle and a slightly thinner periphery.

(8) Take a proper amount of stuffing and put it on the round skin. How much depends on your own craft.

(9) Make steamed buns in your own way.

(10) Spread wet cloth or silica gel steaming pad in the steamer in advance, and put the wrapped steamed bread into the steamer, leaving room for expansion; Cover and bake for about 20 minutes. The green body is slightly bigger and rounder than before.

(11) After SAIC, steam on high fire for 20 minutes; After stewing for 5 minutes, the skin can be smooth and not tight; The steaming time can be adjusted according to the size of steamed buns.