Wheat flour1300g white radish1200g

600g pork stuffing and 200g fried vermicelli.

Auricularia auricula150g

condiments

Proper amount of peanut oil and salt.

Onion 30g yeast12g

Appropriate amount of warm water and Haitian soy sauce

Take proper amount of oyster sauce.

Spiced powder 15g

Making steps of white radish meat steamed stuffed bun

1. Wash and chop the green onions for later use.

2. The fungus is chopped for later use.

3. Put a little salt on the white radish and knead well.

4.20 minutes later, the white radish is squeezed dry for later use (white radish water is reserved for meat stuffing).

5. Add appropriate amount of soy sauce, soy sauce and white radish juice to the pork stuffing.

6. Chop the vermicelli for later use.

7. Put minced meat, chopped green onion, shredded auricularia, shredded white radish and shredded vermicelli into a basin, and add spiced powder, boiled peanut oil, Haitian oyster sauce and salt to make buns.

8. The prepared buns are reserved.

9. Add yeast to wheat flour, add warm water to make dough, cover the dough with a curtain, and leave it in a warm place for 1 hour to 1 hour for 30 minutes.

10. My hair is two or three times bigger, and my face has healed.

1 1. Divide the noodles into two parts, and knead one part until there is no air in the noodles.

12. Knead into strips.

13. Pull the dough into a uniform size, and roll it into a dough with a thick middle and a slightly thinner edge.

14. Put the stuffing in the middle of the dough.

15. Pinch the skin and stuffing with your left hand, pinch the corners of the skin with your right hand, pinch the skin into folds counterclockwise, pinch the hem back, pinch the folds together at the closed place, and the steamed stuffed bun will come out.

16. Add a proper amount of water to the pot, soak the cage cloth, twist the water slightly, unfold the upper and lower drawers of the cage cloth respectively, then put the steamed bread into the pot and cover it. The second simmer lasts for 20 minutes to 30 minutes. After simmering, turn on the fire to SAIC, 15 minutes, then turn off the fire, and then open the lid and stew for two to three minutes.

17. Look at the steamed stuffed bun with thin skin and big stuffing on the table.