Radish pork bun
Ingredients: soy sauce,salt,radish,cooking wine,sesame oil,onion,oyster sauce,peanut oil,ordinary flour,shisanxiang
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- simple
Steps for Radish pork bun
1
Live the noodles and wait for fermentation; insert the radish into threads and blanch it with hot water to remove the carrot flavor.
2
Because the weather is relatively cold now, sit the pot for making noodles on the hot water used to blanch the radish to speed up the fermentation of the noodles. It will be ok in about an hour.
3
Squeeze out the water from the blanched radish and cut it off slightly, not too thin. Put the radish and meat filling together, add the shredded green onion, oil, soy sauce, cooking wine, peanut oil, and sesame oil in turn, and stir in the same direction to make the filling strong. Add salt before wrapping. The amount of various ingredients is based on your own taste.
4
Knead the prepared dough into a long strip, pinch out a dose, press it flat with your hands and slightly adjust it to the right size (I don't think you need to use a rolling pin, which saves trouble), and add the right amount of stuffing.
5
The wrapping method is relatively simple, and I have gained experience after many attempts. When I first started wrapping, it looked quite good when I wasn't steaming it. When I steamed it, it was all smiling. It's much better now. When serving the drawer, apply more dough to the steamed buns to prevent them from sticking to the drawer after steaming. Wrap it up, set it up, and you can light it.
6
Steam for 20 minutes and turn off the heat, wait another 15 minutes to open the lid.
7
The delicious radish pork buns are out of the oven ~ In my husband's words, they are much better than Pizza Hut's pizza, O(④_④)O haha ~ Very motivated