1. Fabric spare
2. Stuffing spare
3. Wash the radish and cut into pieces for later use
4. Beat the eggs and set aside
5. Stir the radishes, eggs, 200ml of water, and pour them into the blender together
6. Press the cleaning button
7. Stir for about 2 minutes
8. Stir dry yeast with warm water at 50 degrees and set aside
9. Wheat flour, whipped radish juice, yeast water
10. Live well
11. Knead the dough, cover the pot, and wait
12. At this time, prepare the filling, peel the chives, wash and chop them for later use
13. Put the meat filling into 10ml water, oil, salt, pepper, ginger powder, light soy sauce, dark soy sauce, cooking wine, chives
14. Mix well and set aside
15. Shepherd's purse cut off the roots
16. Put an appropriate amount of water in the pot, add a little salt and oil to a boil, wash the shepherd’s purse and cook for about 1 minute
17. Remove and soak in cold water for later use
18. Shepherd's purse squeezed out the water, chopped it and put it in the meat
19. Stir well and set aside
20. At this time the dough has doubled in size
21. Send silk thread
22. Knead the long bar
23. Find out the same size
24. Don’t roll the dough, squeeze it to open the bag
25. Pack up and spare
26. Put water on the top of the pot, put a little oil on gauze, put in the stuffed buns, cover the pot and boil on high heat, and steam on medium heat for about 12 minutes
27. Can
28. Serve on a plate
Tips:Grease with gauze to prevent stickiness. These ingredients can also make more than a dozen steamed buns, which can be stored in the refrigerator and eaten hot. The weather is hot, the staple food, vegetables, and meat are available. You can make a soup and eat. Add seasonings according to your own taste, and ingredients according to demand.
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