Beef radish bun
By VicentaLakin
The beef buns were very soft and juicy, and when they were evaporated and the juice came out, I put the cover up three days later。
Recipe Recommendations
- beef stuffing 250g
- onion 90g
- white radish
- eggs one
- Zanthoxylum bungeanum aniseed water 1 scoop
- pepper 1g
- shisanxiang 1g
- Lao black sauce 10g
- oyster sauce 1 scoop
- salt appropriate amount
- Medium gluten flour 500G
- yeast 3g
- water 280G
- salty and fresh
- steamed
- several hours
- simple
Steps for Beef radish bun
1
Beef pie 250 grams, add an egg to mix evenly in one direction。
2
Add a spoon of water bubbled with pepper。
3
Add shredded onions 90 grams, evenly mixed。
4
add 1 g white pepper powder, 1 g xen, 8 g ginger and 10 g black sauce. keep the black sauce on the ginger。
5
add 20 g oil to the frying pan, small fried peppers (15) and big stuff (one into petals). we'll get some extras and heat them up。
6
Put the hot oil directly on black sauce and ginger and mix it in one direction。
7
285 grams of white radish rubbing silk in the open water. Cut a few times with a knife, make the silk shorter, add a spoonful of onion oil and an appropriate amount of salt to the meat pie, and cut some onions or onions。
8
500 grams of flour, 3 grams of yeast, 280g of water and soft-skinned fermentation。
9
When the noodles are fermented, the size becomes larger and the interior is full of bubbles。
10
Excretion, striping, cutting into even-sized facial agents。
11
The pasta is formed into a thin circle around the middle thickness and a suitable amount of the material is placed in the centre of the skin。
12
With the skin on his left hand and the thumb on his right hand, a bag will be wrapped soon. All wrapped up in half an hour or so。
13
Water boiler evaporated for 15 minutes. Two minutes to cover。
14
Soft beef buns out of the pot. The meat is very soft and juicy, and when it's evaporated and the juice comes out, I put the cover up three days later。