White radish pork steamed buns
By TeaganCassin
White radish contains mustard oil, amylase and crude fiber, which has the effects of promoting digestion, enhancing appetite, accelerating gastrointestinal peristalsis, and relieving cough and phlegm. Traditional Chinese medicine theory also believes that the taste is spicy and sweet, cool in nature, and enters the lungs and stomach meridians. It is a good food therapy and can assist in the treatment of various diseases.
Recipe Recommendations
- white radish appropriate amount
- pork appropriate amount
- flour appropriate amount
- yeast powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
Steps for White radish pork steamed buns
1
Dice the pork, add soy sauce and marinate for a while. (No pictures were taken during the hairdressing process)
2
Shred white radish, add a spoonful of salt to marinate into water.
3
Squeeze dry and chop.
4
Chop the green onions and ginger for later use.
5
Put the white radish, meat stuffing, and chopped onions and ginger into a clean basin, add the cooking oil, extremely delicious soy sauce, and salted chicken essence to make a filling.
6
Kneak the fermented dough out of air, knead it into long strips, and cut it into doses.
7
Roll out the cut ingredients into cakes.
8
Add appropriate amount of steamed buns filling.
9
Wrap it into steamed buns.
10
The wrapped buns are fermented twice, then put on the pan and steam, and boil for 15 minutes.