1. Mix the warm water yeast and a spoonful of sugar 10 minutes in advance.
2. Take 500 grams of flour, add yeast water and knead into a smooth dough.
3. Cover the kneaded dough tightly and let it rest for 20 minutes.
4. Prepare the required fillings, radish mushrooms, garlic sprouts and dried fragrant.
5. Peel the radishes and shred them, and cut the shiitake mushrooms, garlic sprouts and dried fragrant dried into small particles.
6. Put an appropriate amount of oil in the pot, add the radish mushrooms, add salt and fry until the radish mushrooms become soft and remove from the heat.
7. Drain the water from the fried shiitake mushrooms and radishes.
8. Add the washed shrimp skin, fragrant dried and garlic sprouts.
9. Add salt, soy sauce and dark soy sauce, sesame oil and a little pepper. (Salty and light can be adjusted according to your own taste)
10. Grab it with your hands, mix well and mix well into a filling.
11. Take out the awake dough, knead it flat, and cut it into equal pieces of small dough.
12. Take a small dough, roll it into a round piece, and wrap it in the filling.
13. Pack it tightly and close it tightly.
14. Put all the wrapped raw buns in a steamer and cover tightly, and wait until they are doubled in size.
15. Put an appropriate amount of water on the pot to boil, put in the fermented raw steamed buns, cover the pot, and steam over high heat for 15 to 20 minutes to turn off the heat. (Open the lid after simmering for 3 minutes)
16. The finished product is so soft and fragrant.
Tips:The second fermentation of the wrapped raw buns must be doubled before they can be steamed in the pot. The most important step is that the buns are delicious.
