Specific practices:

1. Pour 200 grams of flour, 2 grams of yeast powder and 2 grams of sugar into a small pot, stir them evenly with chopsticks, then add a proper amount of pure milk, stir them into flour floc, then knead them into dough, cover them with plastic wrap and leave them for 45 minutes.

2. Prepare a small pot, pour in 200 grams of flour, 2 grams of yeast powder and 2 grams of sugar, stir well with chopsticks, pour in the spinach juice that has been beaten in advance, knead it into a soft dough, cover it with plastic wrap and wake it up for 45 minutes.

3. After the two kinds of dough are proofed, take out the proofed dough, knead it several times repeatedly, exhaust the gas in the dough, and cover it with plastic wrap for 5 minutes.

4. Take out the white dough, knead it into strips first, then cut it into four equal pieces, knead it into round pieces by hand, and cover it with plastic wrap after all kneading.

5. Then take out the green spinach dough and knead it into four round dough embryos. First, take out the white dough embryo and roll it into thin beef tongue, and then roll the green dough embryo into beef tongue.

6. Brush two-thirds of the vegetable oil on the white dough, brush all the vegetable oil on the green dough, then stack it on the white dough and roll it up slowly from front to back.

7. The white dough below, where there is no oil, is cut into strips with a knife, then all rolled up, rolled from both ends to the middle, and then the remaining dough is prepared for use according to this method.

8. Boil the water in the steamer, spread the steamer cloth, put in the cooked raw steamed bread embryo, cover the lid, first turn off the fire, wake up in the steamer for 10 minute, then turn on the high fire and steam continuously for 12 minute, and stew for 3 minutes.

9. Then open the lid, take out the steamed bread and put it on the chopping board. You can eat it when it is not hot.