Steamed dumplings with radish and pork soup(luo bo zhu rou guan tang zheng jiao )

Steamed dumplings with radish and pork soup

Introduction:

"Eat radish in winter and ginger in summer. Radish is of high quality and low price. It is one of the ingredients. In winter, a large number of radishes are on the market, which are rich in vitamins. In addition, some pork dumplings or steamed buns are very good choices. This time, fat man made a steamed dumpling filled with radish, which little Baobao likes very much."

Production steps:

Step 1: chop the pork into mince.

Step 2: wash the scallion and ginger and cut them.

Step 3: put it into a bowl together with the meat stuffing, add all the seasonings except chicken juice and water, and mix well. Mix the chicken juice with water, and then add peanut oil to the stuffing.

Step 4: peel radish, wash and chop.

Step 5: add the water into the meat and mix well.

Step 6: knead the flour with proper amount of hot water to make a dough.

Step 7: roll the dough into dumpling skin.

Step 8: make dumplings.

Step 9: put the cover in the steamer and steam over high heat for 10 minutes. Turn off the heat.

Step 10: finished product drawing.

Materials required:

Green radish: 400g

Pork: 400g

Flour: 600g

Hot water: moderate

Scallion: 20g

Ginger: 10g

Soy sauce: 5ml

Meijixian: 10ml

Salt: 5g

Chicken juice: 5ml

Water: 300ml

Peanut oil: 35ml

Note: do not add too much water to the stuffing at a time, and stir it fully in one direction.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Zhu Rou Guan Tang Zheng Jiao