How to make three-color radish buns

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  1. Dissolve the yeast into warm water, pour it into the flour, and form a dough.Place it in a warm place to ferment for about two hours, and the volume will be about doubled.

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  2.Now start preparing the fillings, shred the carrots, and cut the bamboo shoots Chop the meat into minced meat, and then chop the leeks (I forgot to take a photo of the leeks)

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  3.Put a small amount of oil in the pot, add lean meat and bamboo shoots and stir-fry, then add some chili powder, you don’t have to add it if you don’t have it.Add a small amount of salt and soy sauce and continue to stir-fry evenly.

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  4. When the meat feels almost cooked, add shredded carrots and turn Stir-fry evenly.When the carrot shreds are soft, add the leeks and continue to stir-fry.

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  5. Knead the fermented dough into small balls.

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  6.Take a small ball, roll it out with a rolling pin, and wrap it with an appropriate amount of filling p>

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  7. Then pinch the tightening opening with your hands.

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  8.Cold water is boiled, put rice dumpling leaves on top, and put the buns on top.Cover and let it rise for 15 minutes.After it has risen, steam over high heat for about 30 minutes.Turn off the heat and open the lid again after 5 minutes.The steamed buns will be very soft.

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  9.The steamed buns are white, fat and soft, hurry up and try one while they are hot.!