Corn buns

Add 1/3 cornmeal, 2/3 flour, 2 grams of salt, eggs, an appropriate amount of white sugar, dissolve the yeast powder with warm water, pour it into a basin, knead it into a dough, and let it rest for 20 minutes

Knead the dough again into a smooth surface and cover it with a lid to ferment

The fermented flour has a honeycomb shape inside

Use a rolling pin to flatten the dough and let it rest for 10 minutes

Knead the dough into long strips, cut into sections, and knead into the shape of a steamed bun

Put it into a pot and steam over medium heat for 20 minutes, then simmer for 3 minutes

Wash the peas and cook them

Dice carrots and tea tree mushrooms and set aside. Remove cooked peas and set aside

Cut celery into sections and set aside

Cut the pork into cubes, add the corn starch and light soy sauce, mix well and set aside

Heat an appropriate amount of oil in the pan, add the pork and stir-fry

Add carrots, peas, and tea tree mushrooms and stir-fry until cooked

Finally, pour in the celery and stir-fry an appropriate amount of bean sprouts until cooked. The bean sprouts have salt, but you don’t need to add salt, it depends on how much.

Finished product pictures

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