Steamed buns are delicious and hard to fold, but they are not. Steamed bread is the most difficult to adjust. Fresh meat is filled with fresh bone soup and stirred in one direction. Very tired, a little slack, soup can't get in, the bag is not good, and the food is not delicious.

However, the most difficult seasoning is vegetarian stuffing, which seems simple. Several common seasonings, not fresh soup and effortless, feel very good. Often steamed stuffed buns with vegetarian stuffing can't taste what they want.

Then let me tell you, you may have overlooked a few details in your vegetarian stuffed bun.

Regarding the white radish plain stuffing mentioned by the topic owner, I will give you a detailed answer, as well as several details that should be paid attention to in making plain stuffing, so that you can make the best plain stuffed buns.

1, dry moisture: white radish is full of moisture, so it must be dried in the stuffing as much as possible, so that the steamed stuffed bun is fragrant, otherwise it will be tasteless and tasteless. Chop the white radish and wring the water with your hands.

2, first put oil: white radish dehydration. In the process of mixing, you must first add oil, sesame oil or seasoning oil to prevent soup. Although it has been dehydrated, if salt is added first in the production process, it will kill the soup and the seasoning will melt in the soup, so the filling is tasteless and not easy to wrap.

3, the right amount of salt: the radish has been marinated and salted to kill the soup. Although it has been dry and hard, there is still salt in the radish. Other seasonings are soy sauce and shrimp skin, so when it is finally prepared, pay attention to the amount of salt, so as not to be too salty.

Describe in detail how to make radish buns.

Ingredients: white radish, shrimp skin, vermicelli, carrot, mushroom, minced onion and ginger, etc.

Seasoning: salt, monosodium glutamate, sugar, sesame oil, seasoning oil, soy sauce, thirteen spices, etc.

Modulator method

1. Clean the radish with a scraper, marinate it with salt for 5 minutes, then wring out the water and chop it up for later use.

2. Boil the vermicelli in water and cut it into small pieces. Wash shrimps with clear water and chop them. Chop onion and ginger, shred carrot and cut into sections. Dice the mushrooms, then blanch them separately, cool them and dry them for later use.

3. Take a pot and put it in a bowl to dry. Add sesame oil and a little material oil and mix well. Then add mushrooms, shredded carrots, a little soy sauce, salt, monosodium glutamate, a little sugar, thirteen spices, minced onion and ginger and mix well. Delicious radish stuffing!