Spicy Potato Buns with Vegetable Filling:

Step 1: Mix yeast with warm water. Beat the egg in the flour, pour in the milk, and then pour in the warm water with the melted yeast powder while stirring, stir it into a flocculent shape, and knead the dough with your hands. Knead to a slightly smooth dough that is soft to the touch. Cover the pan with a lid and let it rise in a warm place for 3 to 4 hours.

Step 2: Peel and wash the potatoes, and wash the scallions. Cut each potato twice, and then rub the shredded potatoes, so that the shredded potatoes will be shorter. The first thing you need to do is to add salt and let it sit. After an hour or so to see the water in the potatoes have seeped out, and then put the shredded potatoes into the steamer cloth and then squeeze the water, discharge excess water after the shredded potatoes into the pot standby.

Step 3: Peel and slice the ginger. Tie the scallions in knots. Using a small frying pan, heat the pan and pour oil. Put the onion and ginger slices into the frying pan along with all kinds of big spices, and simmer over low heat until the white onion turns golden brown, and use a colander to fish out the seasonings and throw them away. Fish out the seasoning, the frying pan to high heat, the oil boiled with a spoon to scoop out poured over the onion and chili noodles, and finally mix well.

Step 4: mix the filling preparation work is completed, take out the dough, cut this a small dose, roll round, package buns, first packaged to wake up 10 minutes, then cold water on the pot steam 20 minutes sitting, turn off the fire, smothered for 5 minutes. Prevent the bun from collapsing. It can be out of the oven to eat.