Pork radish buns
By VicentaLakin
The buns are delicious and, unlike in the past, the meat tastes long and waits for hair. It tastes better with chicken soup! There's a lot more onions to wear. It used to be a little tedious to eat with 13 fragrances, and they were not suitable for pregnant women, for mothers, and preferred to the original. When the face was ready, it smelled good, and the family said it was delicious. More important is its nutritional efficacy。
Recipe Recommendations
- pork stuffing 500G
- white radish 1000g
- onion
- Jiang a
- shrimp skin a small handful
- refined salt appropriate amount
- Fresh soy sauce a spoonful
- sesame oil 3 drops
- MSG small amount
Steps for Pork radish buns
1
Sliced into onion flowers. Okay2
Pork beaks are salted, smoked, water in the same direction becomes sticky, and onions are added, shrimp skin, gingertails, smelly, perfume3
White carrots to the skin4
Scratch it5
A little salt pickle for a minute, a little water brake, a little drying6
Or do you mix it in one direction, and then you put it in high soup。7
The face is ready, so I can wrap it up8
The freezer takes out the plattered meat and adds dry white radish to the tatter again。9
Squeeze. Skin10
You have to be solid, press it with chopsticks before the steaming buns collapse11
Packed buns12
Cold water, 15 minutes after the fire evaporate13
A well-established bunPork radish buns Make Tips
The face is based on my pasta