Pork radish bun
By VicentaLakin
A lot of vegetables can be packed, most commonly beetles, cabbage and fragrance, but they seem to make people pick up a few problems. For example, cabbage is the best in winter, and the sweetest in the rest of the seasons is missing; cabbage, which almost everyone likes, is not suitable for digestive and gastrointestinal diseases, increases the fever in the stomach after eating it, often with jealousy and heart fever, especially when eating cauliflower pie in the morning, and makes the surroundings sick because of its special taste, which most people do not accept. And only radishs, no picks, whether rich or not, are popular. The variety of radish, though numerous, is wide-wielded, air-ventilated, cough-controlled and digestive, regardless of whether it is radish, radish, radish in the heart, or cologne. I've never heard of radish and radish. At best, you can't help it. Sometimes you make the sound of "sweet" and then you laugh. The main food I've brought today is a big bun with red and white carrots. The big, white buns are packed together, and they're just like that. The price of pork has been so high lately that we can't eat red meat, so we'll buy some pork and we'll make it into a bun. The radish gets more greasy with the smell of radish. In total, 24 big buns were steamed out of this pot, and the family's dinner and breakfast the next day were settled。
Recipe Recommendations
- pork stuffing 400 grams
- Bian radish one
- medium-gluten flour 500 grams
- shallots 1 handful
- salt appropriate amount
- oyster sauce 20 grams
- soy sauce 30 grams
- sesame oil 20 grams
- dry yeast 5 grams
- Flour with cold water 300 grams左右
Steps for Pork radish bun
1
The main materials are ready: barbed flour, dry yeasts, cool water for flour, pork platinum (pretty ratio 2:8), radish, onions
2
Flour, yeast, water in the basin, fermented to a smoother face, fermented in warmth, covered with film or wet cloth
3
(a) Onions cut the end of the onion in a meat pate and pour appropriate amounts of platinum oil, soy sauce, salt and sesame oil, depending on the taste
4
(b) To mix all materials equally with chopsticks and not pour water
5
(b) Scratch the radish with a silk glaze, with salt of about 5 grams and five minutes of silence
6
Grab a radish with your hands, dry it hard, cut it short with a knife
7
Evening the radish and the pickled meat pie, licking it with the tip of the tongue to taste it and then deciding whether it should be salted; and the radish, though it removes the extra juice, has some to suck it in, so that the previous absence of water from the meat pie did not worry that the buns were too dry
8
It's 2-2.5 times as big as the original one, with a banging of the face of the hand, and a flat lasagna at the bottom
9
(b) The drop of about 50 grams (out of weight) of mid-band flour into the facebasket, so that the flour is grafted into the facebasket, so that it is soft
10
(b) The long striping of the noodles, the cutting of a balanced formulation, and a thin, thick pelt around them
11
Take a proper amount of pork radish on the corset
12
(a) Convey them in their own way
13
All the bags are packed
14
The code is placed in the steam pan for about 20 minutes, depending on season and room temperature to adjust the time, mainly because the buns are more luminous and have some expansion
15
The fire was steamed and steamed for 20 minutes, and five minutes after the cease-fire, to prevent the contraction of the skin of the buns due to the sudden cold。
16
Pork radish buns, good nutrition, no fire in the fallPork radish bun Make Tips
1. The variety of radishs may be varied, but they are to be used before or after killing water, and to prevent a large amount of soup from appearing during the plying and evaporation process; 2. The time of evaporation is adjusted to the size of the buns because of the presence of raw meat。