Shredded radish cake with chicken sauce(ji zhi xian rou luo bo si bing )

Shredded radish cake with chicken sauce

Introduction:

"For a long time, except for making dumplings, I seldom make pasta. My husband and I both like to eat steamed buns. We tried to make them twice, but I always felt that they were different from those sold outside. So I didn't bother to think about it. When I wanted to eat, I went out to buy two drawers. I knew that meat stuffing was not good meat. Since I joined the gourmet, what I couldn't do well before, now I will ponder patiently. As long as I am careful, I can really do well. On this rainy day, it's a pleasure to think about eating some hot steamed buns! It happens that there are radishes and meat stuffing left at home. Since I went to the supermarket to buy a bottle of chicken juice that day, I really like the taste of it. Especially when I added chicken juice to make stuffing this time, it really tastes the same as the chicken juice bun sold outside. The chicken juice bun bought outside is delicious, but the oil is too big. I think it's all lard. It's better to eat less, and I can make it myself with less oil, Too dry can be adjusted with radish water, so it tastes good and not greasy. I picked a pot to make a small round cake, which is convenient for frying tomorrow morning! Episode: some guy who is already fat and round, I was worried about the slow time of making steamed buns, so I finished his meal early for him to eat, but before my steamed buns came out of the pot, he asked: & quot; when will your steamed buns be ready? &I said: & quot; come on, what are you doing? Haven't you eaten already? &He said: & quot; I just asked, I'll try it out of the pot. & quot; I put up the small round cake ahead of time, and gave him the rest of the steamed buns. I was very proud to say: "see if this steamed buns are different from the previous ones. Have I become a gourmet since I joined?" Someone took one and took a bite: Wow, it's quite OK! Cut, how did the words change in his mouth? Then one by one, I said, "don't you try it?" He also said: "yes, try some!" Er ~ can you still call it a taste? I tasted six after dinner! I got up this morning to have a look, mom! Two more are missing... "

Production steps:

Step 1: mix the pork stuffing with olive oil, egg, scallion, soy sauce, sesame oil, Zanthoxylum noodles, five spice powder, salt, chicken essence and chicken juice (the stuffing of chicken juice should be fresh, so don't put too much soy sauce)

Step 2: rub the radish into shreds, hold it into a ball by hand, remove the moisture, pour it into the meat filling, and stir well

Step 3: turn dry yeast into flour with appropriate amount of warm water, add appropriate amount of warm water, knead it into smooth dough, cover it with plastic film for fermentation (if you want the dough to ferment quickly, you can wrap it in quilt)

Step 4: wait until the dough is twice as big

Step 5: Boil the leaves with boiling water

Step 6: pull the dough into a potion and roll it into a round piece with a rolling pin. Don't roll it too thin and wrap it in the stuffing. Just like baozi, turn it over and press it into a round cake

Step 7: put the rice dumpling leaves on the steamer, put on the round cake, wake up again for 15 minutes, and then steam for 15 minutes (the rice dumpling leaves are laid on the bottom, so it tastes very good, and there is no need to wash the drawer cloth)

Step 8: in the pot less oil, low fire slow fry, until both sides are fried into gold

Materials required:

Flour: 500g

Dry yeast: 5g

Pig fat and lean meat stuffing: appropriate amount

Warm water: right amount

White radish: one

Egg: one

Olive oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Chicken juice: right amount

Sesame oil: a few drops

Soy sauce: a few drops

Chinese prickly ash noodles: right amount

Five spice powder: appropriate amount

Scallion: right amount

Note: 1. The stuffing should not be too dry, you can use the right amount of radish water. 2. The dough should not be too thin

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ji Zhi Xian Rou Luo Bo Si Bing