Slice the radish into filaments, sprinkle salt to kill it, then squeeze it dry (don't squeeze it too dry, so the filling will be more moist), then chop it, add sesame oil and cooked cooking oil and mix well. Chop green onions, mushrooms and vermicelli.

Add onion and Jiang Shui to minced meat (chopped onion and ginger soaked in water is onion Jiang Shui). Add green onions, mushrooms, radishes and vermicelli into minced meat, beat an egg, add soy sauce, soy sauce, salt, chicken essence and a little sugar, mix well and put in the refrigerator.

Pour 1000g flour into a basin, add 10g sugar, then prepare a bowl, pour 550g warm water into the bowl (the amount of water is adjusted according to the water absorption of the flour), add 10g yeast into water to fully dissolve, then pour it into the basin for several times, knead the dough into the basin to be smooth and flat, and then ferment at high temperature for 40-60.

After the fermentation is completed, start to pull the agent, about 50 grams each, and start to wrap the steamed bread. After waking up for the second time, boil the water in the pot, steam the steamed bread for 20 minutes and stew for 5 minutes.

Radish Cruciferae Radish is a biennial or millet genus, with a height of 20- 100 cm, straight root fleshy, oblong, spherical or conical, green, white or red peel, branched stems, hairless and slightly frosty. Radish roots are eaten as vegetables; Extraction of industrial and consumer seed oil.