1, first prepare the flour, flour add yeast slowly pour warm water and stir, knead into a smooth dough cover fermentation.

2, three radish head and tail washed.

3, the radish peeled with a shredder into a fine shred.

4, the pot of boiling water, sassafras into shredded radish, into the pot blanch for 2 minutes, after the cool water, the radish water squeeze dry.

5, this vermicelli is my advance with warm water soaked soft.

6, shredded radish and vermicelli chopped into a pot, and then chopped some minced green onion and ginger to add, seasoning: 1 tablespoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of chicken powder, 2 tablespoons of cooked oil, 1 tablespoon of oyster sauce, 1 tablespoon of pepper powder.

7, tossed evenly, you can taste the saltiness.

8, the dough fermentation is good, peeled showing fine air holes, and the dough is 2-2.5 times the original size is good.

9: Take out the dough, exhaust it, roll it into a long strip, cut it into equal-sized dosages, roll it into a crust that is slightly thicker in the center and thinner at the edges, and put the appropriate amount of filling in the center of the crust.

10, the right hand in turn pinch out the bun folds, and finally kneaded into a bun, I do not look good.

11, cold water into the pot, will do a good job of the blank buns, in turn, arranged on the drawer, the second molasses about 15 minutes. High heat boil, turn to medium heat steaming 20 minutes, turn off the heat and then simmer until 5 minutes after opening the lid.

12, thin skin filling, fresh and delicious, although it is a vegetarian bun, the flavor is not inferior to meat buns.