Eating more fungus and white radish this season is very good for the body, and I use them to make buns

Wash the white radish, peel it, rub it with shreds, add a little salt and kill the moisture. Mix the noodles: Put an appropriate amount of flour in the basin, add a little sugar (to promote fermentation), add 3 grams of yeast, and mix the noodles with warm water. Once the dough is well combined, spread a thin layer of oil on the surface of the dough, cover with a lid and let rise until it doubles in size.

Other ingredients: shiitake mushrooms, fungus, pork, sea rice. Shiitake mushrooms, fungus, and sea rice should be soaked and chopped in advance. Finely chop the pork and chop it into minced meat

Dry the white radish that has been killed. The shredded white radish that has been killed with water can be mixed in directly, or you can chop it a little more.

First, put the meat filling into a basin, put in the sea rice crush, add the minced green onion, ginger, an appropriate amount of salt, sugar, white pepper, thirteen spices, light soy sauce, oyster sauce, cooked oil, pepper water and stir well, then add the fungus and mushroom pieces, stir well, and finally put in the processed white radish, add a little chicken essence and sesame oil, stir well.

Take out the dough that is twice as large, knead the dough on the board and exhaust it, put the dough with the dough, roll out the skin, wrap the filling, cover it with plastic wrap, and let it rise for 15 minutes for the second time.

After the pot is boiled on steam, steam for 15 minutes, turn off the heat, and simmer for 3 minutes.