Steamed buns with green radish and minced wheat(qing luo bo rou xian mai sui bao zi )

Steamed buns with green radish and minced wheat

Introduction:

"I like to eat food with stuffing, which is mainly to save time. I even have food with vegetables. I went to the morning market in the morning and saw a green radish seller, so I bought one. I didn't plan how to eat it when I bought it. When I was about to make lunch, I thought about the green radish I bought. After thinking about it for a while, I just wrapped the green radish stuffed bun for dinner. After lunch, I began to make noodles and spread them. In fact, it's the first time that I use green radish to make stuffing, because I asked the meat seller, and she also said that green radish can be used to wrap stuffing, which is very delicious. In the past, eating green radish is to dip in sauce or pickle. Let's change the way we eat this time. "

Production steps:

Step 1: water 280g, yeast 6G, a little sugar, flour into the bread machine, press the dough for 10 minutes, and then the dough fermentation.

Step 2: seasoning;

Step 3: the bowl beside the chopped meat is filled with hawthorn wine brewed by ourselves, which has a good effect on deodorization and makes the meat more smooth and tender;

Step 4: green radish, agaric, onion and ginger

Step 5: peel the radish, use the inserting board, and insert it into filaments

Step 6: cut onion, ginger and agaric into pieces;

Step 7: put a small amount of water into the meat stuffing, stir it with chopsticks in one direction, add various seasonings in the ingredients, and continue to stir;

Step 8: put the minced green onion and sesame oil into the minced meat and set aside;

Step 9: put water in the pot, add the inserted shredded radish and blanch it to remove the spicy gas in the radish;

Step 10: blanch and remove,

Step 11: put in cold water;

Step 12: squeeze out the water and set aside

Step 13: put material 11 into material 8 and stir evenly

Step 14: the dough is ready;

Step 15: knead on the chopping board and relax for 5 minutes.

Step 16: rub the dough into long strips, and pull them into a uniform dosage form by hand

Step 17: roll into a slightly thick round skin in the middle;

Step 18: start wrapping and fill it with big stuffing

Step 19: knead into wheat ear shape;

Step 20: place the steamed buns on the oiled steamer tray with a gap in the middle;

Step 21: put cold water into the pot and bring to a boil for 12 minutes, then simmer for another 5 minutes;

Step 22: take out the pot and put it on the plate.

Step 23: dip in garlic sauce and eat. It's delicious. LG and his son were full of praise, but they didn't come up with any stuffing,,,,,

Materials required:

Flour: 500g

Minced meat: 400g

Green radish: 600g

Auricularia auricula: 30g

Oil: right amount

Salt: right amount

Hawthorn wine: 6g

Shrimp powder: 3G

Thirteen incense: 3

Scallion: 30g

Ginger: 20g

Soy sauce: moderate

Soy sauce: 1 tablespoon

Chicken essence: a little

Yeast: 6g

Sesame oil: appropriate amount

Sugar: a little

Note: 1, radish inserted must be used to start blanching, avoid spicy. Affect the taste. 2. Put a little water into the meat stuffing and stir it in one direction to make the meat strong and taste good;

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Luo Bo Rou Xian Mai Sui Bao Zi