2, white radish buns with meat filling practice tips.

3, white carrot buns with meat filling practice video.

4, white radish buns with meat filling practice picture.

1. Pork chopped into fine mush.

2. White radish washed and peeled, inserted into fine julienne strips with a vegetable insertion board, released into the water to blanch for 5 minutes to remove the spicy flavor of radish.

3. Add all the seasonings to the meat mixture, add a little water, and use chopsticks to stir in one direction, so that it tastes good.

4. Put the blanched shredded radish in the meat mixture and mix well together to form a filling.

5. 500g of flour, add 5g of yeast and 250ml of water, knead together and ferment naturally.

6. The length of time depends on the temperature.

7. Put the fermented flour on a board, knead into a ball and relax for 5-10 minutes.

8. Roll out the relaxed dough into a long strip, pull it into a dossier a bit bigger than the dumpling skin, and roll it into a round skin with a thick center.

9. Put the skin of the bun in your hand, put the filling inside, and pinch it in one direction with your right hand to form folds and gather it together, that is to say, it will become a bun.

10. Breaded buns on a water-soaked drawer cloth, the middle of the buns to leave a gap, cold water and steam on high heat for 15 minutes.