Steamed buns with white radish, pork, and vermicelli filling

Set the minced meat aside.

Soaked vermicelli, cut into sections and set aside, as shown in the picture.

Wash the white radish, peel it, and shred it.

Blanch for three minutes, then take it out.

Squeeze out the excess water and set aside.

Cut the white radish into shreds and put it into a bowl together with the minced meat and vermicelli.

Chop the green onions and cilantro and set aside.

Then add the scallions and cilantro, season with an appropriate amount of salt, a little light soy sauce, dark soy sauce, five-spice powder, and chicken essence, and mix well.

Add yeast and warm water to the flour, stir into a flaky mixture, let it rise until doubled in size, and knead into a smooth dough.

Roll into long strips and cut into evenly sized pieces.

Roll the bun dough into a shape that is thicker in the middle and thinner around the edges.

Wrap in the filling.

Already wrapped.

Place in a steamer with cold water, bring to a boil over high heat, then turn to medium heat and steam for twenty minutes.

Turn off the heat and let it simmer for five minutes.

Already steamed.

Finished product image.

Soft.

Tear it apart, and the aroma fills the nose.