How to wrap carrots and radishes in jiaozi?

Preparation materials: half a carrot (raw), white radish 1 piece, three small bowls of flour, 2g of yeast, a small amount of water, half a catty of pork belly and a proper amount of ginger. Appropriate amount of onion, two spoonfuls of cooking oil, appropriate amount of salt, appropriate amount of spiced powder, a little bit of soy sauce and a little bit of sesame oil.

Production steps:

Hydrate the yeast at 1 and 40℃, add flour, and slowly add a little warm water to stir it into a floccule. Put on disposable gloves and start kneading dough.

2. Peel and shred the white radish and carrot, boil the water in the pot, and turn off the fire when the water is turned on again. Take it out, take a bath and squeeze the water out. Chop as shown in the figure.

3. Add a little water to the beaten pork stuffing, stir clockwise, add salt, spiced powder, sesame oil, chopped green onion, Jiang Mo and soy sauce, and continue to stir clockwise.

4. Stir carrots, white radishes and minced meat evenly.

5. Wrap the buns in turn.

6. Add cold water into the pot, spread high-temperature resistant oil paper or steaming cloth on the steaming curtain, and let the wrapped steamed buns stand in the pot 15 minutes to wake up again.

7. Steam 15 minutes, and the steamed buns will be ready.