Snack buns

1

Flour, yeast

2

With a proper amount of clean water, rubbing it into smooth, soft and soft noodles, and fermenting it with wet cloth and lids

3

Scrambled, dried, cut to shreds

4

I'll cut it up

5

Onions cut to the end

6

Put more oil in the pot

7

Put in the right amount of sauce

8

And when it's even, it goes down

9

Spill the right amount of salt, mix it up, cool it off

10

The raisins are evenly mixed with the meat, taste salty, and make the last taste

11

When it's about twice as big, it opens up the base of it, and there's a flat hole, which means it's fermented

12

Noodles are removed, rounded up on the board, sprung up, cut out the right size

13

It's thick and thin

14

Once wrapped in a bun, fermentation is repeated, and when the condensed embryo rises round and fertilises, it is 1.5 times the original one, and it is placed in a boiler with a full code and can be released in about 30 minutes; it is shut down for five minutes

15

Open the lid, pick up the bag, you can eat it。

16

Beautiful

1. Wild amaranth has large leaves and thick, tender stems. After washing, simply blanch them and let them cool naturally; if you put them in cold water, they will become crisp and lose their tenderness. 2. The amount of meat filling can be adjusted as desired. 3. Amaranth absorbs oil well, so using a generous amount of oil will enhance the flavor. 4. This recipe is primarily intended to demonstrate a delicious way to prepare wild amaranth. Since there are many people in the family, the quantities of flour and vegetables are quite large; you can determine the amounts based on the number of servings. 5. Use yeast to leaven the dough. After turning off the heat, do not open the lid immediately; let it steam for 5 minutes before opening, and the dough skin will not collapse. 6. The flour I used is whole wheat flour, so it looks coarser and darker.