1. Put the vermicelli in boiling water and cook for 3 minutes. <br />2. Shred the radish and use salt to water (rub). <br />3. Pour boiling water into the marinated shredded radish to soak and wash it, and then squeeze out the water. <br />4. Fry the tofu until golden yellow on both sides, then dice. <br />5. Add a few drops of salt and chicken essence (appropriate amount according to your taste) sesame oil and stir well. <br />6. Take out the dough, rub it into long strips, make a dose, roll it into a round skin with a thick middle and thin periphery, and wrap it in the filling. <br />7. Add cold water to the steamer, place the non-stick cloth on the steaming drawer, add the steamed buns, and wake up for 20 minutes. Pay attention to the interval. The steamed steamed buns will expand again. Bring the water to the boil over high heat, adjust to medium heat, and steam for 15 minutes.
