Exercise:
1, prepare flour first, add yeast to 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 a wire wiper.
4. Boil the water in the pot, blanch the shredded radish in the pot for 2 minutes, and squeeze out the water in the shredded radish after cold water.
This vermicelli was soaked in warm water in advance.
6. Chop shredded radish and vermicelli, put them in a pot, and then add chopped green onion and ginger. Seasoning: 1 spoon salt, 1 spoon soy sauce, 1 spoon chicken powder, 2 tablespoons cooked oil, 1 spoon oyster sauce, 1 spoon pepper.
7. Stir well and you can taste the salt.
8. When the dough is fermented, it will be fine when 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 with the same size, roll it into dough with a slightly thicker middle and a slightly thinner edge, and put a proper amount of stuffing in the middle.
10, knead the steamed stuffed bun pleats in turn with the right hand, 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 buns on the drawer in turn, and simmer for about 15 minutes. After the fire boils, turn to medium heat and steam for 20 minutes, then turn off the fire and stew for 5 minutes, and then open the lid.
12, thin skin and big stuffing, fresh and delicious, although it is a vegetarian steamed stuffed bun, the taste is not lost at all.