Ingredients: 500 grams of medium flour, 3 grams of yeast, 250 grams of water, one white radish, a small tie of vermicelli, 3 eggs, 15 grams of shrimp, salt, a little chicken powder, peanut oil, five spice noodles.

Flour, water, yeast kneaded into a smooth dough, put in a warm place to ferment. The carrots were washed and wiped into shredded, pot of boiling water, put the white radish blanching, remove the spicy flavor of the radish. 3 eggs scrambled, the fans with boiling water, soft, cut small sections, white radish blanching, after the cool water, dry water, shrimp with water to wash, all the ingredients in the seasoning pot.

Add salt, peanut oil, five spice noodles and chicken powder to the filling and mix well. Take out the dough and knead it smooth, cut it into appropriate sized dosage and roll it out into a bun skin. Pour in the appropriate amount of filling and shape into long or round buns. Baozi into the steamer, wake up about ten minutes, low heat to start steaming, wait for the steamer steam to turn to high heat to steam for 15 minutes, immediately open the lid to remove.

2, practice two

Ingredients: radish a, peppercorns into the oil (about 2 oil depending on the amount of radish increase or decrease), salt, five spice powder, thirteen spices, sesame oil, green onions and ginger moderate amount.

radish wipe soak in salt water (can reduce the phenomenon of soup), 20-30min after fishing out chopped hand clenched into the oil standby (pay attention to the clutching force, not too dry to affect the texture); vermicelli cooked chopped to join (can make into a stuffing with adhesive); mushrooms cut into small minced particles; add onion and ginger, salt, five spices, thirteen spice powder, sesame oil can be.

When you steam the buns in the pot, don't wait for the water in the pot to boil before putting them in. (so as not to be too high temperature will be hair surface scalded to death) but in the water before the water can be put into the pot, so that the buns through the gradual heating is conducive to the buns surface hair better. Steam well off the fire, stop for a while and then open the lid, in order to gradually reduce the temperature, to avoid the rapid opening of the lid to make the temperature drop rapidly caused by the phenomenon of heat rise and cold contraction. This steamed and removed the effect is good.

3, practice three

Ingredients: white radish, tofu, sweet potato flour, green onion, ginger.

The first step first and noodles: to a pound of flour, 3 grams of yeast, 1 spoon sugar, 260 grams of warm water as a standard. And into a soft and moderately hard dough, molasses 2 times the size. Wash and peel one white radish, and shred it with a spatula. Add a tablespoon of salt, mix well and marinate the radish to remove the water. Remove the water and set aside in a container. Chop more green onion and ginger. Cut the tofu into small cubes. Heat the oil in a wok until it reaches 60%, then sauté the tofu. When the tofu is slightly golden, add green onions and ginger and continue to sauté for a while, then remove from the pan and allow to cool.

Sweet potato flour softened in hot water, cut into small pieces. The oil in the pan is hot, into the vermicelli to stir fry for a few moments. Then the noodles to the pan around the rake pull, in the center of the empty position into the old soy sauce, burn until the old soy sauce cooked, small bubbles, and noodles and tossed evenly. Finally add green onions, ginger, stir fry for a few minutes, out of the pan to cool and reserve.

3 ingredients first roughly tossed evenly, and then add oil chili powder , pepper, pepper powder, sesame sesame oil tossed evenly. Add the right amount of salt, a little chicken essence and MSG and mix well. After all the ingredients are mixed well, you can taste the flavor, slightly salty so a little just right.

Molten dough, exhaust and roll into long strips, cut into even sized doses. The first thing you need to do is to make sure that you have a good idea of what you're doing. Baozi, after wrapping, after about 15 minutes, on the cage, open the fire, steam steam about 25 minutes. Turn off the heat and open the lid after 5 minutes.