Pork radish
By VicentaLakin
It's springtime, and there's a basket of radish in the family's winter reserves to eat before they change. The rapid consumption of radish is the way to eat it. That's delicious! All kinds of radish evaporated for decades, not enough. I thought Jiangxi's grown-up husband wouldn't like the big radish bun in the north, but I didn't think he was much more rare. Every time he steams this radish, he eats five, six and a bowl of congee, and says it's better than a big cabbage pie. Yoo-hoo! The radish in the north is gonna suck
Recipe Recommendations
- miscellaneous grains
- green radish the 3
- oil residue
- yeast 10 grams
- warm water
- green onions 1 tree
- oil appropriate amount
- salt appropriate amount
- soy sauce 50 grams
- salty and fresh
- steamed
- half an hour
- simple
Steps for Pork radish
1
All kinds of groceries are ready and can be used directly with high-strength flour; black whole wheat flour in the picture is not used because other flour is larger
2
Flour, yeast, 5 grams of salt, appropriate temperature water into bread drums, start a face-painting program for 10 minutes, and rub the material in a smoother face; it can be rubbed without a machine; because the flour I use is medium and low-painted flour and salt is added to increase the strength
3
It's too big to ferment and spill out the bread drums, so I'm moving it to the box and putting a lid on it for basic fermentation
4
(b) Handle the material while it is fermented: the radish is cleaned and the mineral content in the skin is high and need not be removed; other radish can be used
5
(b) Scratch the filament, enter the cooling pan, and boil the fire for eight minutes, so that the radish can be fully cooked
6
(b) Cooked radishs are taken out into the basin, and when they reach a temperature acceptable to their hands, the appropriate amount is placed on the board, shredded, and the excess water is removed
7
I called it a weight, 137 grams, not a very large amount, but more fragrance than 300 grams of carcass; shredded it up
8
More oil in the frying pan, first a big onions and fragrance, then a pig's slag into the crumb, and some of the grease in the slag is fired to increase the amount of oil; the fire is shut down, and a proper amount of sauce is decorated; the radish eats more oil, so the oil is put in more than usual
9
(b) Placing the radish with the oil slag in a basin where salt is available to the taste and the mix is even
10
The fermented noodles are 2-2.5 times larger, lift them up and have a flat and delicate air hole
11
The noodles were removed from the board and two flours were sprayed for five minutes, allowing the flour to be re-detailed and long; it was cut into a balanced formulation
12
(a) The agent is flattened and tumbled into a slightly thick mid-twirl around it, and a suitable amount of material is placed on it
13
(a) Wrap it up like a bag you like
14
(b) The bag was placed in a box with a tarpaulin or evaporated cloth, and I packed 22 large buns with both the steam tank and the steam pan; the second fermentation was about 20 minutes
15
When the buns become more round than before, they can opt for the "evaporation" function for 25 minutes; with a steam pan, they can start a fire and then steam for 20 minutes16
When the time comes, do not rush out and pick it up in five minutes, which will prevent the surface from becoming constricted because of the sudden cold。Pork radish Make Tips
The radish is dry, the radish mouth is good, and there is no water; no slag can mix the radish with sauce, and tastes much better than raw meat. Steam buns are a good solution to the fragmentation of flour, and in order to add some salt to the muscles, less salt will have to be placed in the material to prevent health effects due to excessive reporting of salt。