White radish vermicelli bun

Homegrown white radish, washed.

Shred, soak briefly, scoop out, squeeze out excess water and set aside.

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

Pick the cilantro, wash it clean, and chop it finely for later use.

Set the sweet potato vermicelli aside.

Fry the vermicelli for a short time and set aside, as shown in the picture.

Place the ingredients in the bowl, as shown in the picture.

Add an appropriate amount of salt, a little dark soy sauce, light soy sauce, five-spice powder, peanut butter, and chicken bouillon for seasoning, and mix well.

Add a little yeast, sugar, 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 water in a steamer, bring to a boil over high heat, then reduce to medium heat and steam for fifteen minutes.

Turn off the heat and let it simmer for five minutes; it is already steamed.

Finished product image.

Soft, and looks pretty good too.

Tear it apart; it's tender, fresh, fragrant, and soft.