Celery Winter Bamboo Shoots Fresh Meat Bun

Mix flour and yeast, add water to form a smooth dough, cover with a damp cloth and let it ferment in a warm place.

2. Chop the sandwich meat finely, add salt, soy sauce, oyster sauce, and ginger juice in the same direction and mix well.

3. Remove the old leaves from celery and clean it thoroughly.

4. Add some salt to boiling water, blanch celery to change color, and remove from the water to cool.

5. Cut finely and dry the water.

6. Remove the shell from winter bamboo shoots, cut them into large pieces and blanch them in water.

7. Cut the winter bamboo shoots into slices and strips first, and then cut them into small cubes.

8. Put celery and winter bamboo shoots into a minced meat bowl and beat an egg in.

9. Mix well to make the filling.

10. Fermented dough.

11. Take out the dough and place it on a cutting board, knead it evenly and let it air out. Cut it into small pieces and flatten them.

12. Roll it into a round piece with a thick center and thin edges.

13. Put in the filling.

14. Pack into willow leaf bags.

15. Place the steamed buns in a steamer for a second time. When the buns become bigger and lighter, steam them in cold water. After the water boils, steam for 12 minutes, then steam for 3 minutes on low heat and open the lid.

16. The outer skin is soft and the filling is fresh and fragrant, very delicious.