Radish vermicelli meat bun
By DiannaWunsch
Ingredients: salt,fans,radish,eggs,cooking wine,flour,meat emulsion,yeast,chili powder,warm water,shredded chives,corn oil
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Radish vermicelli meat bun
1
Shred white radish, marinate with salt for 10 minutes, squeeze out the salt water.
2
Soak vermicelli in boiling water to soften and drain.
3
Chop shredded radish and vermicelli for later use.
4
Put the chopped shredded radish and vermicelli into a container, add salt, cooking wine, fuel oil, chili powder, chopped chives, and eggs, stir well, and stir vigorously in one direction to make the steamed bun filling.
5
Add warm water, salt, corn oil, and yeast to knead the flour into a smooth dough, and leave it in a warm place to ferment until twice the size.
6
Rub dough for 5 minutes, until smooth, cover with a damp cloth and allow for 15 minutes.
7
Roll the awakened dough into long strips and squeeze into doses of the same size.
8
Take a dose and press it flat, roll it into a thin dough sheet in the middle and back sides, wrap it in the stuffing, and knead it into a steamed bun.
9
Put the steamed buns into a steaming drawer to wake up for 20 minutes, steam on cold water and high heat for 15 minutes, turn off the heat, simmer for 5 minutes and cook.