Pork radish buns
By VicentaLakin
Some people think that the summer diet should be as light as possible, preferably with no oil stars, so it's cool, but it's one-sided. It's true, the summer body is hot, eating too much greasy stuff leads to fire, but the hotter the weather, the more the body consumes, the more sweaty the body, if it is too light, the less energy, especially if the staple food is too low, the body is easy to relax, and today's meat buns are for summer only to refuel, and when you're hungry, you eat one that makes sure you're full
Recipe Recommendations
- flour 500G
- yeast 5g
- white radish 250g
- pork stuffing 250g
- milk 50g
- soy sauce appropriate amount
- oyster sauce appropriate amount
- ginger appropriate amount
- green onions appropriate amount
- pepper oil appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
Steps for Pork radish buns
1
The radishes go and wash
2
The radish is thin
3
The pot boils water, the radish boils for two minutes, the radish drys, then the radish drys up
4
The yeast is in the bowl. It's warmed to 35 degrees. Open
5
The yeast is pouring into flour with a proper amount of milk. Medium
6
With chopsticks。
7
Flour and smooth noodles, covered with wet cages or covered with protective film, and fermented them to twice their size。
8
Onions clean and shredded。
9
Green pepper oil appropriate
10
Pumps of meat, pumped into old smokes, platinum oil, vanilla powder, pepper oil, one direction to stir。
11
It's in the onion. Ginger's continuing in one direction. Power
12
Finally, the water-squeezing white radish is added, and if the taste is light, the salt is put in place and the mix is even。
13
Put a hole in the face, or you'll have a hair. The fermented noodles, the exhausts are smooth。
14
The fermented pasta is cut into small amounts
15
With a cane, the small agent shall be coated into a slightly thin skin on the middle edge, covered in radish meat, and shall be covered in radish, and sealed, and wrapped in buns。
16
The cold water goes into the pot, and the raw buns are put in the drawers in turn, with about 15 minutes of hair. The fire opened, evaporated for 15 minutes, then shut down until 5 minutes before opening the pan. Or the buns will fall, they won't rise, they'll look flat
17
THE BUN'S STEAMING