Radish steamed buns
As the saying goes,"Eating radish in winter and ginger in summer will cause pharmacies to not open." Radish is not only an inexpensive and inexpensive root vegetable, but also rich in nutrients. Using it as stuffing can be paired with many meat and seafood items. Today, I will dry my shredded radish buns.
Recipe Recommendations
- radish 4 pounds
- pork belly 2 pounds
- fungus 1.5 kg
- tofu skin 1 kg
- shrimp skin 2 two
- Weijixian soy sauce appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- diced green onion appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Radish steamed buns
1
Marinate the shredded radish with salt, then blanch it with boiling water, cool it with cold water, squeeze out the water, stir-fry the chopped diced meat and marinate it with extremely fresh flavor, and then mix all the ingredients and seasonings. Mix well.
2
Since it was winter, the dough was a little slow, so I used yeast and baking powder to make dough-on the one hand, it increased the fermentation content, and on the other hand, the yeast was strong before, while the baking powder was durable as long as the dough temperature and the ambient temperature were not too high, thus ensuring the quality of the fermented dough.
3
Rub the tender leavened flour until 70% open and place a 75-gram dose.
4
After the buns are wrapped, they are placed in a warm place to wake up for 15-20 minutes and steamed for 15 minutes. In this way, the buns with thin skin, rich fillings, fragrant and delicious taste are completed.