1, the radish is shredded and soaked in salt water (which can reduce the soup phenomenon). After 20-30min, it is taken out and chopped, and then it is put into oil for later use (pay attention to the strength of the grip, and it should not be too dry to affect the taste);

5. When steaming in the pot, don't wait for the water in the pot to boil before adding the steamed buns. (In case the temperature is too high to burn the dough) Instead, you can put the steamed stuffed bun into the pot before the water boils, so that the steamed stuffed bun can be heated step by step, which is beneficial to the dough of the steamed stuffed bun.

After steaming and turning off the fire, stop for a while and then open the lid, so as to gradually reduce the temperature, and avoid the phenomenon of thermal expansion and cold contraction caused by the rapid temperature drop caused by rapidly opening the lid. This way, the effect will be good after steaming.