Hot noodles, shredded radish and oyster buns
Ingredients: soy sauce,fans,radish,oyster,pork,flour,spiced powder,ginger,refined salt,linseed oil
Recipe Recommendations
Steps for Hot noodles, shredded radish and oyster buns
1
Materials used to make filling.
2
Rub the radish into thin threads and blanch it with boiling water.
3
Cut the pork into granules and chop into meat filling.
4
Cut ginger into fine powder and set aside.
5
Add flaxseed oil, soy sauce, five-spice powder, and shredded ginger to the meat filling and mix well.
6
Appropriate amount of flour, add 1/3 of the flour to boiling water, and set aside to dry.
7
Wait until the temperature changes, add the rest of the flour to cold water, mix well and mix with the scalding flour to form a smooth dough, cover with plastic wrap and set aside.
8
Soak the vermicelli in boiling water to soften and set aside.
9
Soak soft vermicelli to control the water and cut it into small pieces.
10
Remove the scalded shredded radish until it is not too hot, add cold water to wash the shredded radish.
11
Wash the washed shredded radish, hold it dry, chop it into fine powder for later use.
12
Wash the oysters and control the moisture for later use.
13
Put the chopped shredded radish, meat paste, vermicelli, and oysters in a clean basin.
14
First add appropriate amount of flaxseed oil.
15
Then add appropriate amount of refined salt.
16
Mix seasoning with vegetables and meat filling well.
17
Knead the dough evenly and smooth.
18
Divide the dough into four large pieces, take one of them for use, and place the rest in a basin and cover with plastic wrap.
19
Rub one of the dough with growth agent, and then divide it into several equal amounts of small dough.
20
Sprinkle the dough with dry powder and mix well, then press into small round cakes.
21
Take a small dough and roll it into a round cake.
22
Place the filling in the middle of the round cake.
23
Pull up the middle of the two sides of the cake and pinch it together, and pinch the rest of the cake together to make a raw steamed bun.
24
Wrap all the steamed buns, sprinkle a little flour on the chopping board, and let each raw embryo dip with some flour to avoid stickiness.
25
Add appropriate amount of cold water to the steamer, wash the gauze, leaving a little moisture, spread the gauze on the steaming grid, place the steamed buns at intervals, and time after the water boils for about 15 to 20 minutes.