1. Add a small amount of boiling water to ordinary flour, and stir with chopsticks while adding boiling water. When adding boiling water, add a small amount of boiling water slowly.
2. Let it cool and knead it into a dough. Cover it with a damp cloth and wake up for a while.
3. The process of waking up the noodles is used to make the stuffing, the green radish is shredded, and salt is added to kill the water.
4. Drain the water.
5. Chop it slightly with a knife.
6. Cut tofu into small cubes, mince green onion and ginger, mix together, add peanut oil, salt, and flavor to make a bun filling.
7. Take out the awake dough and divide it evenly into several portions.
8. Roll into a dough and wrap it with stuffing.
9. Wrap into buns.
10. Heat the pan, brush a layer of peanut oil, drain the buns one by one, add appropriate amount of boiling water, cover the pot, bring to a boil, turn to medium heat until the water is dry, turn off the heat and simmer for 5 minutes Can be out of the pot.
11. Soak the walnuts and peanuts in advance (I made them the night before and made them the next morning).
12. The jujube is pitted.
13. Put the walnuts, peanuts, and dates into the soymilk machine.
14. Add an appropriate amount of boiling water to the water level.
15. Start the five-grain soymilk program.
16. After the program ends, the residue is filtered out.
Tips:Walnuts and peanuts do not need to be peeled, have no effect on the taste, and are more nutritious.
