How to make radish vermicelli buns

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making radish vermicelli buns.

1. Put flour, salt, corn oil and yeast into a container, mix evenly, add warm water, and stir with chopsticks into flocs.

2. Knead into a smooth dough and place in a warm and soft place to ferment until it is 2.5 times larger. Use your finger dipped in dry flour to poke it. If it does not bounce back or sink, it is ready.

3. Press the risen dough to release air, knead it into a smooth dough, cover with a wet cloth and relax for 15 minutes.

4. Grate the radish, add a little salt and marinate for about 10 minutes, then squeeze out the salt water.

5. Soak the vermicelli in boiling water for 1-2 minutes and drain.

6. Chop the processed vermicelli and shredded radish and put them into the container.

7. Add chopped green onion.

8. Add minced meat and chili powder and stir.

9. Add cooking wine, oyster sauce and egg liquid.

10.After adding all the ingredients, stir in one direction until firm.

11. Roll the relaxed dough into long strips and cut into pieces of equal size.

12. Take a piece of dough and flatten it into a dough that is thick in the middle and thin on the sides.

13. Wrap the fillings in the buns and shape them into pleated buns.

14. Put it in the steamer to rise for 20 minutes, steam it in cold water over high heat for 20 minutes and turn off the heat.

15. The steaming hot buns are served on a plate.

16. Look inside.

Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so take action now and enjoy the process of making radish vermicelli buns together.