White Radish and Deep-Fried Tofu Stuffed Bun

Clean the white radish, peel it, shred it, blanch it in water for three minutes, take it out, squeeze out the excess water, cut it a few times and set aside, as shown in the picture.

Fry the tofu and chop it for later use.

Pick the garlic sprouts, wash them clean, and chop them finely for later use.

Put the white radish, fried tofu, and garlic sprouts into the bowl.

Add an appropriate amount of salt, a little dark soy sauce, light soy sauce, five-spice powder, peanut butter, and chicken essence for seasoning. Pour hot oil over it and mix well.

Add sugar, yeast, and warm water to the flour, stir into a flaky texture, let it rise until twice its 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 reduce to medium heat and steam for fifteen minutes. Turn off the heat and let it sit for five minutes.

Already steamed.

Finished product image.

Tear it apart, soft and fragrant, delicious.