1. Flour, red yeast rice powder, sugar, yeast, and appropriate amount of warm water to form a dough, and ferment for 40 minutes in a warm place
2. Come and stuff when it's soaking up the noodles, add the minced green onion, minced ginger, add egg, light soy sauce, salt, five-spice powder, cooked oil, and sesame oil.
3. Turn radish into silk
4. Boil in boiling water to remove the spiciness
5. Scoop out the blanched shredded radish with a strainer, put it in cold water, then squeeze it into a ball and put it in the meat filling
6. Stir well
7. At this time, the noodles are ready, just press it with your fingers and it won’t bounce.
8. Roll into skin
9. Make buns, pay attention to leaving gaps between the buns. Proof for about 10 minutes, cook in cold water and bring to a boil on high heat.
10. Turn off the heat after 15 minutes, simmer for two minutes, then uncover
11. Red buns!
12. I left a small piece of noodles and made a steamed bun, which tastes good
Tips:My recipe includes three steamed buns, 33 buns and 1 steamed bun. Each bun has a large filling.
