Pork bun with shredded radish(luo bo si rou bao )

Pork bun with shredded radish

Introduction:

"I always want to make happy and carefree steamed buns, but I can't squeeze that beautiful fold. But the little girl wants to eat steamed buns, and I want to wrap two for her if I want to hide. Now the things outside are too worrying, but this time I don't want to be so ashamed, because there are uglier things than mine! It's my husband and daughter who made steamed buns I'm good-looking, but when I came back from fishing that day, I saw my daughter kneading the steamed stuffed bun, so I kneaded her semi-finished product successfully. The steamed bun is so ugly that he always regards himself as my master. I don't care. This time, he's still his. Do you dare to show off in front of me! As for my daughter, she's a novice. It's not bad. At least she doesn't show up. I want to encourage her spiritually! "

Production steps:

Step 1: use a small amount of water to turn the yeast into flour, then slowly add water and stir to form flocs.

Step 2: blend into a smooth dough and ferment in a warm place.

Step 3: fermentation is completed in two hours.

Step 4: peel, wash and shred the radish, marinate with salt for a while.

Step 5: squeeze out the water.

Step 6: peel, wash and chop the meat into mud.

Step 7: heat the oil in the pot, add onion and ginger and saute until fragrant.

Step 8: add the mashed meat, add some wine and fry until discolored, turn off the heat.

Step 9: add shredded radish, sugar, salt, chicken essence, oyster sauce and soy sauce.

Step 10: add sesame oil to make it fragrant.

Step 11: knead the dough thoroughly on the panel.

Step 12: cut into flour.

Step 13: roll it into a bun skin.

Step 14: put the stuffing into the bun skin.

Step 15: knead into a green bun.

Step 16: put the steamed bun in the steamer and wake up for 20 minutes.

Step 17: boil in cold water, steam for about 25 minutes, turn off the heat, and wait for another 3 or 5 minutes.

Materials required:

Flour: 640ml

Yeast: a small spoon

White radish: Half Root

Meat: 200g

Warm water: 250 ml

Onion and ginger: half bowl

Oil: 1 tablespoon

Sugar: two teaspoons

Salt: two teaspoons

Wine: a small spoon

Chicken essence: a small spoon

Oyster sauce: 1 tablespoon

Old style: moderate

Sesame oil: a little

Note: 1, and noodles, water to add a little bit ah, novices should pay attention to this, the water temperature should not be too low, not hot. 2. If the radish is too salty in the pan, it will not taste good. 3. The ugliest ones are those wrapped by my daughter and husband. Ha ha, my daughter should be put on the first floor to show her face. Compared with them, I'm pretty good-looking. Ha ha, comfort myself. In fact, I used to be uglier than them. As long as I constantly sum up my experience, I'll get better and better.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Luo Bo Si Rou Bao