Steamed bun with pork stuffing and shredded radish(luo bo si rou xian tang mian zheng bao )

Steamed bun with pork stuffing and shredded radish

Introduction:

"I'm addicted to hot noodles these two days! Of course, I grew up in the south, but I like to eat pasta very much. It's just that I can't make it properly, so I seldom make steamed buns. Since I learned how to make steamed buns, I feel that it's very convenient not to use facial hair, so I almost want to eat them every day. Today, when I saw a radish in my house, I started to make steamed buns with radish stuffing! Thin and soft bun skin, fragrant stuffing, you can eat several at a time

Production steps:

Step 1: get ready to eat; wash and chop pork, make mushrooms well, wash and chop

Step 2: pour the flour into the basin, slowly add boiling water, and stir with chopsticks to form flocs

Step 3: knead it into a smooth dough, cover it with plastic film and let it stand for half an hour.

Step 4: wash the radish and rub it into thin silk. Soften it with salt and squeeze out the water.

Step 5: heat the oil in the pan, add minced ginger and stir fry minced meat

Step 6: when the minced meat turns color, put down the mushrooms and stir fry with cooking wine

Step 7: turn off the fire and put down the shredded radish.

Step 8: add garlic powder.

Step 9: add salt, pepper, chicken essence and sesame oil

Step 10: stir and set aside

Step 11: knead the dough into long strips and cut them into agent words

Step 12: roll the dough into a circle

Step 13: put the sunken material and wrap it into buns

Step 14: put wet gauze on the steaming tray and steamed buns

Step 15: steam the water for about 10 minutes and take it out after 2 minutes

Materials required:

Flour: 300g

Radish: 600g

100g: pork

Mushroom: 5

Oil: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Sesame oil: appropriate amount

Note: 1. The time of steamed bun depends on the size of steamed bun. 2. Radish can't be eaten with ginseng.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Si Rou Xian Tang Mian Zheng Bao