The radish meat bag
By VicentaLakin
Every 24th December, Dad makes radish soup, and it's delicious, and he wants to make radish meat into buns, so he asks how he fixs it, which is so bad for his dad, but the buns are well received by his family. He learned to pack and ignore the "look" of the bun. But it tastes good。
Recipe Recommendations
- wheat flour
- water 200 grams
- yeast 4 grams
- hind leg meat 200 grams
- radish one
- lard a little
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oil residue a little
- chicken essence a little
- cooking wine a little
- salty and fresh
- steamed
- several hours
- ordinary
Steps for The radish meat bag
1
The flour is fermented with yeasts, a proper amount of fresh water is mixed into a slush face, and fermented with warm cover。
2
Carrot goes to the skin wash。
3
Cut the radish into radish, put it in salt in the right amount, and pick it up for about 30 minutes。
4
The rear leg is purified with meat, cut into meat, salt, chicken and wine. A little cool water to stir up。
5
Cut the grease。
6
Scabs are evenly mixed in the meat。
7
Put a little pig oil in the pot。
8
Half an hour of radish squeezing into the water and putting it in the pot。
9
Put them in, old ones。
10
Twist evenly, and you can turn off the fire。
11
When the radish cools naturally and puts it in the meat。
12
Smash it evenly, just radish meat。
13
Fermented to 2-2.5 times the size of the noodles。
14
Take out the dough to smooth, then rub the growth strip and split it into small agents of around 30 grams。
15
The small potion is made into a thin, internal face。
16
Then put the pie on。
17
Squeeze it again and wrap it in a bun。
18
When all the bags are packed, cool water is added to the pot, and it's 60 minutes in the bag, and it's 12 minutes out of the fire, so don't suffocate the cap for three minutes。The radish meat bag Make Tips
The dough for baozi can be made a bit softer, and it will be fluffier when steamed.