Pork stuffed bun with dried radish(luo bo gan rou xian bao )

Pork stuffed bun with dried radish

Introduction:

"Like to eat pasta, steamed stuffed buns are naturally indispensable. The stuffing mixed with dried vegetables and meat has a unique flavor. It's used to making small steamed buns. It's very Mini. You can make one by two or three mouthfuls. It's also small and fun to hold in your hand. It can shorten the steaming time. Let's have a taste!"

Production steps:

Step 1: cut the pickled dried radish into small pieces and the fresh meat into small pieces;

Step 2: put a small amount of bottom oil in the pot to moisten the pot and put in the meat granules;

Step 3: disperse and stir fry the oil;

Fourth step: add the chopped dried radish, then add a tablespoon of oyster sauce, a teaspoon of soy sauce and a spoonful of soy sauce and stir fry evenly.

Step 5: pour in the right amount of water, just did not pass; turn the small fire;

Step 6: when the soup is almost dry, remove the cover, turn to high heat, collect the juice and get out of the pot, and the filling is ready;

Step 7: dry yeast is boiled with a small amount of white granulated sugar, then the flour is poured, and then the water is added until it is snowflake like, knead into a smooth dough, cover and wake up;

Step 8: wake up to twice the size, take out, knead and exhaust, and divide into small dosage forms;

Step 9: roll the dough into thick in the middle and thin on both sides;

Step 10: add the right amount of stuffing and wrap it into a bun;

Step 11: after all wrapped, put it into the steamer and let it stand for about 10 minutes to wake up for the second time;

Step 12: turn on the high fire and steam, then turn to the medium fire and steam for another eight minutes. Turn off the fire and steam for five minutes;

Materials required:

Wheat flour: 200g

Dry yeast: 2G

Dried radish: right amount

Fresh meat: moderate

White granulated sugar: small amount

Water: moderate

Soy sauce: moderate

Oyster sauce: right amount

Old style: moderate

Note: 1. There is no salt in the stuffing, because oyster sauce and soy sauce contain salt, dried vegetables are also more attractive, but you can also add a small amount of salt if you think it is light; 2. The second time to wake up will make the dough more noisy, you can heat the water in the steamer to 40 or 50 degrees in advance, so as to speed up the wake-up; 3. The dried vegetables can be changed into the ones you like I made steamed buns the night before I went to bed and the next morning. 4. The steaming time of my steamed buns is relatively short, because the stuffing is cooked and the steamed buns are small, so they are easy to be cooked.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Gan Rou Xian Bao