Exercise:
1, first prepare flour, add yeast to the flour, slowly pour warm water and stir, knead into smooth dough, cover and ferment.
2. Wash the three heads and tails of the radish.
3. Peel the radish and rub it into filaments with steel wire.
4. Boil the water in the pot, blanch the shredded radish in the pot for 2 minutes, and squeeze the water out of the shredded radish after cooling.
This kind of vermicelli is soaked in warm water in advance.
6. Chop shredded radish and vermicelli, put them in a pot, and then add minced onion and ginger. Seasoning: 1 tbsp salt, 1 tbsp soy sauce, 1 tbsp chicken powder, 2 tbsp cooked oil, 1 tbsp oyster sauce, 1 tbsp pepper powder.
7, stir evenly, you can taste salty.
8. When the dough is fermented, the pores are opened and the dough is 2-2.5 times larger than the original.
9. Take out the dough, exhaust it, knead it into long strips, cut it into dough of the same size, roll it into a dough with a slightly thicker middle and a slightly thinner edge, and put a proper amount of stuffing in the middle of the dough.
10, knead the steamed stuffed bun pleats with the right hand in turn, and finally knead them into steamed stuffed buns. My bag doesn't look good.
1 1, put cold water in the pot, put the prepared raw steamed bread on the drawer in turn, and simmer for about 15 minutes. Bring the fire to a boil, turn to medium heat and steam for 20 minutes, then turn off the fire and stew for 5 minutes, then open the lid.
12, thin skin and big stuffing, fresh and delicious, although it is a vegetarian steamed stuffed bun, but the taste is not lost at all.