1.

Chop the fork, cook and chop the vermicelli, soak the mushrooms and black fungus, chop the onion and ginger, and spread the eggs and chop them for later use.

2.

Add a little oil to the hot pot, add yellow sauce and stir-fry until fragrant, and set aside at a low temperature ...

3.

Put the sliced mushrooms, black fungus, eggs, onion, ginger vermicelli and pork chops into the fried sauce, add shrimp skin and radish to wipe the silk. Pepper, sea salt, sesame oil, peanut oil, and a little soy sauce.

4.

Boil the flour with a little hot water, not too much hot water, until it can be boiled to half of the basin. Stir it and pour in cold water to form dough.

5.

Knead the dough and let it stand for 20 minutes.

6.

Divide into several doses and roll into thin slices.

7.

I like thin skin and big stuffing, so I wrapped it in the shape of jiaozi.

8.

The steamed buns are packed in cold water in the steamer, and the fire is turned off fifteen minutes after boiling.

9.

Hot Bian Radish Steamed Bun with Garlic Vinegar Sauce is delicious ...

knack for cooking

1. Pay attention to the amount of salt, because there are sauces and dried shrimps, which are salty foods. 2. When scalding noodles, don't have too much hot water, otherwise the noodles will be too soft, steamed buns will not stick well, and if there is too much skin in cold water, it will be too hard. Half and half are just right. 3. The steamed stuffed bun skin should be as thin as possible.