Buns with Flowers-beef-flavored Soft Buns
1.
Use a small amount of warm water to dissolve the dry yeast, pour it into flour and knead it into a dough, and leave it in a warm place to ferment to double its size.
2.
Soak the dry ground softly with boiling water, wash it well, and squeeze out the water.
3.
Clean the green radish and shred.
4.
Put it in boiling water for 3 minutes, remove and squeeze the water until it is not hot, and cut into small pieces.
5.
Boil the vermicelli in boiling water for 2 minutes, remove the cold water, and cut into small pieces.
6.
Put all the dishes in a large bowl, add the appropriate amount of thirteen incense.
7.
Add Daxi Da beef noodles.
8.
Add a small amount of soy sauce.
9.
Add table salt.
10.
Finely chop the green onions and add.
11.
Add two spoons of dried chili noodles, heat oil in a wok, pour it on the chili noodles, stir evenly, and the stuffing is done.
12.
Prove the dough to double its size, vent, and knead vigorously for a few minutes.
13.
Separate a piece and knead it into a thick strip.
14.
Divide into small pieces and squash with palm.
15.
Roll out into thin slices.
16.
Wrap it in the same way as ordinary buns, and pull gently on the sides until the top of the buns forms a nest.
17.
So pack all the buns.
18.
Carrots are finely shredded and decorated. Perform secondary fermentation until the buns are rounded.
19.
Put it in a steamer and steam for fifteen minutes on high heat, turn off the heat, and it will be out of the basket after 3 minutes.