With makings
| Flour | 300 grams |
| Yeasty | 3 grams |
| Wen Shui | 180 grams |
| Candy | 5 grams |
| Carrot | 1 |
| Dried small shrimps | 1 |
| Egg | 3 |
| Agaric | 6 |
| Vermicelli made from bean starch | 1 small |
| Fabaceous skin | 1 piece |
| Pepper | 1 gram |
| Pink of Chinese prickly ash | 1 small spoon |
| Oil of Chinese prickly ash | 1 spoon |
| Unripe smoke | 1 big spoon |
| Oyster sauce | 1 spoon |
| Salt | 2 grams |
| Corn oil | Right amount |
The practice of steamed stuffed bun of element of carrot dried small shrimps
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Flour says good yeast also has said and lukewarm to hydrate opens agitate of trifling white sugar to see oneself flour water absorption come equably moisturize perhaps reduces work be used into dough last velar lid rises I am to heat one boiler water direct face basin sits so seasonal to Qiu Dong)
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Carrot brushs short silk boiler Lijiaduo nods oil to fry ripe agaric to shift to an earlier date good mincing dried small shrimps washs bubble oil is put to fry skin of half ripe beans in boiler mincing egg is fried hot water vermicelli made from bean starch is burned to be put in in ripe mincing boiler iron next mincing beans
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Strip of rub of air of the eduction after dough hair is good cuts many a small dose child roll skin all around a few thinner good hold pleat stuffing makings to be put in can put how to much had better put more some begin a bag
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Small fire turns 15 minutes after the conflagration after it is good in a pot for steaming food to ferment 2 times is being put to be burned after been wrap next
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Two minutes of Zhong Kai have boil in a covered pot over a slow fire too sweet feel element steamed stuffed bun is so delicious for the first time
