Nutritious staple food in summer(xia ri ying yang zhu shi zhu rou luo bo xian bao zi )

Nutritious staple food in summer

Introduction:

"Some people think that the diet in summer should be as light as possible, and it's better not to touch a little oil star, so that it can be cool and not dry. In fact, this view is one-sided. It's true that the body is hot and dry in summer, and eating too much greasy food will lead to fire, but the hotter the weather is, the greater the body's consumption and sweating are. If you eat too light, the energy supplement is too little, especially the staple food Too little, the human body is easy to collapse. Today's steamed buns are specially prepared for replenishing energy in summer. When you are hungry, you can eat one to make sure you are full of energy. "

Production steps:

Step 1: peel and wash radish

Step 2: rub the radish into a thin thread

Step 3: Boil the water in the pot, put the shredded radish into the pot, blanch for 2 minutes, drain and cool, then squeeze the water out of the shredded radish

Step 4: put the yeast in a bowl and bring to a boil at 35 ℃

Step 5: pour yeast water and proper amount of milk into flour respectively

Step 6: stir into flocs with chopsticks.

Step 7: make smooth dough with flour, cover it with wet cloth or seal it with plastic film, and ferment it to twice the size.

Step 8: wash the scallion and ginger, chop and set aside.

Step 9: proper amount of green pepper oil

Step 10: mix the meat stuffing with soy sauce, oyster sauce, five spice powder and pepper oil in one direction.

Step 11: put in the onion, ginger and continue to stir in one direction

Step 12: finally, add the white radish shreds to squeeze out the water. If the taste is light, add some salt and stir well.

Step 13: insert a hole in the dough with your finger. If you don't retract, it will be done. Knead the fermented flour into a smooth dough.

Step 14: cut the fermented dough into small pieces

Step 15: use a rolling pin to roll the small powder into a slightly thick bun skin with a slightly thin edge in the middle, then wrap it in the radish stuffing, fold it, seal it and wrap it into a bun.

Step 16: put cold water into the pot, put the steamed buns on the drawer in turn, and let them serve for about 15 minutes. Bring to a boil over high heat. Steam over medium heat for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid. (otherwise, the steamed stuffed buns will collapse, can't get up and look flat)

Step 17: steamed bun is ready to come out of the oven! O(∩_ (laughter)~

Materials required:

Flour: 500g

Yeast: 5g

White radish: 250g

Pork stuffing: 250g

Milk: 50g

Old style: moderate

Oyster sauce: right amount

Ginger: moderate

Scallion: right amount

Zanthoxylum oil: right amount

Five spice powder: appropriate amount

Salt: right amount

Note: 1. Angel yeast and steamed bread improver with warm water (about 35 degrees on the line) diluted open, can not use too hot water. 2. Don't lift the lid during steaming, and don't lift the lid immediately after turning off the heat, and then simmer for 5 minutes before opening the lid. 3. If the stuffing is too dry, add some cold water and stir it. The meat stuffing should be watered properly to make it taste better, tender and juicy.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Xia Ri Ying Yang Zhu Shi Zhu Rou Luo Bo Xian Bao Zi