1. Prepare ingredients for bun skin
2. Prepare ingredients for buns stuffing
3. Wash the radish and cut into pieces for later use
4. Stir the eggs and 200ml water, pour them into the blender, add the radishes
5. Press the cleaning button, about 1 minute
6. Pour flour into the basin
7. Use 50 degrees warm water for dry yeast powder, stir well and set aside
8. Pour the radish juice into the flour
9. Pour in the stirred yeast
10. Live well
11. Knead into dough, put on the lid and wait for fermentation
12. Now prepare the filling, peel and chop the chives for later use
13. Fill the meat with salt, pepper, ginger powder, light soy sauce, dark soy sauce, chives, oil, cooking wine
14. Stir well and set aside
15. Cut off the roots of amaranth
16. Wash and set aside
17. Put an appropriate amount of water, a little salt, two drops of oil in a pot, boil on high heat, and boil the amaranth for about 1 minute
18. Remove and soak in cold water for later use
19. Drain the water and chop the amaranth and put it in the meat
20. Mix well and set aside
21. The noodles are already fermented at this time
22. Fermented into silk
23. Knead the long bar
24. Pulled into uniform size
25. Unpack
26. Put the top of the pot with water, spread gauze, arrange the buns, cover the pot and bring to a boil on high heat, and steam on medium heat for about 12 minutes
27. Ready to serve
Tips:When blanching the amaranth, add a little salt and oil, it will work, no nutrition will be lost, and the color will be beautiful. These ingredients can also be made into more than 20 steamed buns, put them in the refrigerator, and eat them when you want to eat them. Add seasonings according to your own taste, and ingredients according to demand.
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