Steamed bun with shredded radish(luo bo si xiao zheng bao )

Steamed bun with shredded radish

Introduction:

"It's not so much steamed dumplings as steamed dumplings. When we come to Shandong, we have to do as the Romans do. Restaurants are called steamed buns. That's it. The 29th of last month was my birthday. I went to the restaurant to drink mutton soup. At that time, I ordered a cage of mutton steamed dumplings. I brought them up to see how they were steamed dumplings? I thought the boss was wrong. It was called "steamed dumpling". I was surprised for a long time. It was steamed dumpling, ha ha... Last week, I made steamed buns for the first time. Because I didn't have much experience, I tried to make a cage. My mother-in-law praised the delicious food, but she didn't seem to enjoy it. After a few days, I wanted to eat again, so I packed more today. The fold is obviously better than the first time. There is still room for improvement. Keep working hard! "

Production steps:

Step 1: add most of the boiling water and a little cold water to the flour to make a slightly soft dough.

Step 2: add water while stirring into flocculent with chopsticks, knead into dough, cover and let stand for 20 minutes.

Step 3: dice the pork fat and lean meat, marinate the lean meat with a little soy sauce and cooking wine, put proper amount of peanut oil in the pot, put the fat meat into the pot and stir out the fat oil.

Step 4: rub the radish into shreds, marinate with appropriate amount of salt for about 10 minutes, squeeze out the water, and chop the shredded radish with a knife.

Step 5: put a little leek into small pieces.

Step 6: add appropriate amount of scallion and ginger.

Step 7: pour in the marinated diced lean meat and the fried oil residue and oil.

Step 8: add a little soy sauce.

Step 9: add a little oyster sauce.

Step 10: add a little rice noodles. (radish is fishy, you can put sea rice or shrimp directly)

Step 11: add a little sugar. (the radish is salted enough, so there is no extra salt.)

Step 12: stir in one direction to make the filling.

Step 13: rub the dough into long strips.

Step 14: split into dosage forms.

Step 15: roll it into a round skin.

Step 16: wrap one by one into willow shaped packets.

Step 17: bring the fire to a boil, turn to medium fire for 20 minutes, turn off the fire, and then lift the lid of the pot after five minutes.

Materials required:

Green radish: one

Pork: moderate

Scallion: right amount

Ginger: a little

Leeks: a little

Salt: right amount

Peanut oil: right amount

Soy sauce: a little

Oyster sauce: a little

Rice noodles: a little

Note: 1, dough and a little Microsoft and point, package out of the package will not be hard. 2. Lift the lid of the pot to be light, so as not to drop water on the bag.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Si Xiao Zheng Bao