Chinese Food
Pork bun with shredded radish
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As the saying goes, eat radish in winter and ginger in summer . It can be seen that eating radish in winter has many advantages. White radish is an indispensable dish on many families' tables in winter. It is cheap and good in quality. It has high nutritional value. Eating more white radish can eliminate stomach heat and promote digestion. White radish is usually used to make soup or stir fry. Today, I use white radish to make stuffing for steamed buns. It's delicious and nutritious. The steamed white radish silk meat bag is white and fat. It's steaming. It's very tempting. His father has eaten five or six of them in succession. He's very addictive. I used to make Cong xiangroubao. It's the first time to make radish silk Roubao. Unexpectedly, it's so delicious. A lot of people ask me why I made the steamed bun with smooth skin and juicy stuffing. In fact, you can make it with just a few tips. The white radish meat bag I made today is made of golden dragon fish Australian wheat flour. The finished product is white and fat. It tastes soft and powerful. It's delicious. Here's how
Cooking ingredients
Cooking Steps
Step1:1. First put the yeast into a small bowl. Pour in a little warm water. Stir with chopsticks to make the yeast boil. Then put all the ingredients of the dough into the mixing basin of the chef. Add the melted yeast. This time, I use the golden dragon fish gluten powder, which has excellent gluten quality and rich protein content. It has better water absorption than ordinary flour, so it will put more water in the dough. When kneading, we adjust the water content according to the water absorption of flour.
Step2:Start the chef's machine to knead the dough. First, knead the dough in the first gear, then turn the second and third gears to knead the dough until it is smooth.
Step3:Take out the dough, put it in a stainless steel basin, cover with plastic film, put it in a warm and humid place for the first fermentation. I put it in the fermentation tank for fermentation. If there is no fermentation tank, it can be fermented in a warm water pot. It can be fermented to twice the size.
Step4:When the dough is fermented, prepare the meat filling. First chop the fat and thin pork into mince with a knife. It needs a little patience to chop the meat. If there is a meat grinder at home, use the meat grinder to deal with it.
Step5:Put the minced meat into the basin. First add a little salt and stir until it is thick. Then add a little water in several times. Stir with your hands in one direction. Then add a little pepper, a little salt, a little sugar, a tablespoon oyster sauce and a little old soy sauce and stir well. Finally, add the chopped ginger and stir well.
Step6:Wash the white radish and peel it, and then rub it with a silk eraser to form a thin silk. Then add a little salt and marinate it for a while. This is the first time I use this silk eraser. I think the silk is too thin. A little coarser will taste better. Salting can remove the pungent taste of radish.
Step7:Then pour out the pickled water from the shredded radish, and dry the water from the shredded radish by hand. Add the shredded radish into the mixed meat stuffing. Pour 1 tablespoon of sesame oil on it. Mix well and then add the chopped chives. Mix gently with chopsticks. The shredded radish meat stuffing is ready. Seal the stuffing and put it into the refrigerator for freezing. This can lock the water in the meat stuffing. There will be soup after steaming.
Step8:Take out the fermented dough. Use a scraper to divide it into three parts. Roll the three dough into rectangular pieces. Then spray a little water on the surface of the dough. Roll the dough into long strips. Use a scraper to divide the dough into small dosage forms of the same siz
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Cooking tips:1. The white radish can also be sliced and blanched in hot water. Then it can be diced for filling. 2. When steaming, it depends on the size of the steamed bun. The weight of one steamed bun I made is about 40g. There are skills in making delicious dishes.
