Main Ingredients

Flour

500g

Green radish

1

Soaked fungus

50g

Pork

300g

Substantial Ingredients

Cooked canola oil

Measurement

Salt

Measurement

Cooking oil

Measurement

Salt

Salt

Salt

Salt

Salt

Soy sauce

5g

Five-spice powder

3g

Yeast

5g

Scallion

3pcs

Ginger

5g

Steps

1. Main Ingredients: green radish, soaked fungus, pork, flour 500g

Accessories: cooked rapeseed oil, salt, soy sauce, ginger, scallions, five-spice powder, 5g of yeast, 250g of flour and water

2. Mix the flour with the yeast and water, and form a smooth dough, covered and fermented for more than 2 hours

3. Wash the green carrots and cut them into chunks

4. Blanch them in boiling water until they change color, about 2 minutes

5. Fish up through the cold water and cut into cubes

6. Wash and chop the fungus, wash and chop the scallions

7. Pork sliced, ginger shredded

8. together with the meat grinder into a puree

9. Pour out the puree and add water or broth, stirring constantly in one direction, add soy sauce, five-spice powder and mix well

10. Add salt, scallions and canola oil and mix well

11. Knead the fermented dough again, roll it into long strips, divide it into small doses and flatten them

12. Knead it again and roll it out into a thicker crust in the middle with thinner edges. Folding, until the filling is all wrapped up

14. and then cover, the second fermentation for about 20 minutes

15. steamer with water, high heat boil, add a bowl of cool water, the steamer spread open and close the mat, the next baozi billet with a lid, high heat steaming for 20 minutes, turn off the fire and take out for 2-3 minutes can be