In addition to these ingredients, you need to use: salt, sugar, soy sauce, onion, garlic, onion, chicken essence, thirteen spices, yeast powder, oyster sauce.
The first step is to soak the fungus in water in advance, then we wash and peel the fresh radish, then rub the radish into shredded radish, then boil the pot, put the shredded radish just rubbed in and blanch it, then take it out to control the water for later use, remove the roots of the mushrooms, then wash it, blanch the soaked fungus and mushrooms in water, and then put the vermicelli in.
Step 2, blanched radish strips and vermicelli, mushrooms and fungus are cut into powder with a knife. Then add onion, ginger and garlic. And cut it into pieces.
Step 3: Pour a proper amount of flour into the basin, then add yeast powder, add a proper amount of water several times, slowly stir it into a flocculent shape, then knead it into a smooth dough by hand, cover it and put it in a warm place for fermentation.
Step 4, put the chopped mushrooms, radishes, vermicelli and auricularia into a container, then add chopped green onion, minced garlic, Jiang Mo and shrimp skin, add a little edible salt, chicken essence, thirteen spices salt and white sugar, and finally add a little oyster sauce, and our stuffing is ready.
Finally, take out the fermented dough. The fermented dough is particularly soft and has many small bubbles. After taking it out, it is rubbed and exhausted on the chopping board, and then it is divided into small doses and rolled into steamed bread. Then put the stuffing just made on the steamed stuffed bun slices and wrap it into the shape of a small steamed stuffed bun.
Radish, mushrooms, fungus and shrimp skin vermicelli are ready to make stuffed buns! It's delicious. And the nutritional value of these ingredients is also very high.