Chinese Food
Dried prawns with shredded radish
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There has been a saying eat radish in winter since ancient times. In fact, among the vegetables for health preservation in spring, it is radish. At this time, eating radish not only helps to ventilate up and down, but also helps to get rid of diseases and spring sleepiness. Especially, white radish is more suitable for eating in spring. There is a custom of eating radish or stuffed bun with shredded radish on the southern spring equinox. Some people like to eat radish in sections. A radish is divided into spicy radish head, dry tail and just waist. The nutrition of each section is also different. Radish is also a variety of cooking methods. Can be fried, stewed soup, cold mix, pickled are the best way to eat. Today's spring equinox. My son's father is from the south. For the sake of custom, I also want to make him the radish silk bun that he likes to eat. Spring is also the season of promoting growth. Long people supplement calcium. Young and old alike. I made a small innovation to change the warm water of the original kneaded noodles into pure milk without adding a drop of water in the whole process. In the radish fillings, I added the Antarctic krill with high calcium content. First, I used hot oil to stir the radish fillings to give the fragrance
Cooking ingredients
Cooking Steps
Step1:Put 250g pure milk into a bowl and heat it to the temperature in the microwave oven. It's about the same as the body temperature. It's not hot. Add 5g white sugar and 4G yeast powder into the bowl. Let it stand for 4-5min. Stir the sugar until it's melted.
Step2:Pour 500g flour into the basin. Pour the mixed milk into the basin in several times. Use chopsticks to constantly stir into floccules.
Step3:Knead it into a smooth dough by hand. The surface is not smooth enough at the beginning of kneading. Knead it slowly for a while. Cover it with plastic film and place it at room temperature until it is twice as large. The whole process takes about 2 hours.
Step4:Use the time of fermentation to make stuffing. Wash one radish and peel it. Use the peeler to plane the fine wire. After the wire is planed, add 2 grams of salt into the bowl. Marinate with salt to get water.
Step5:The dried shrimps should be rinsed and drained in advance.
Step6:After marinating the water in the radish, use your hands to form a ball. Do not squeeze out the water in it.
Step7:Two and a half spoons of five spice powder. Two grams of salt (when the radish shreds are salted out, they contain salt. The salt here can be reduced appropriately). A little chicken powder. One tablespoon of oil is consumed.
Step8:Start the pot and pour in some vegetable oil. After heating, stir fry the shredded radish and dried prawns to make the flavor. Then pour in the five flavor powder, chicken powder, oil consumption and salt and mix them evenly to make the flavor come out.
Step9:Wait for the fried stuffing to cool before wrapping it in the bun.
Step10:After fermentation, you can see the dense honeycomb inside by tearing it with your hands.
Step11:Take out the fermented dough. Knead the gas in it by hand. Knead the long strip and cut it into equal sized preparations (Tips - it is better to cover the cut preparations with cloth or cover to prevent the skin from drying).
Step12:Use a rolling pin to make a round skin with a thick middle and thin periphery. Use a spoon to put the filling in the middle.
Step13:Use a rolling pin to make a round skin with a thick middle and thin periphery. Use a spoon to put the filling in the middle.
Step14:Slowly fold one end to the other with your hands.
Step15:Place the wrapped bun for fermentation for about 20 minutes. Cover with cloth or lid when placing for fermentation to prevent air drying and skin cracking.
Step16:, add some water to the steamer. Put cold water on the steamer. After boiling, turn to medium and low heat and steam until 15 minutes. Turn off the heat and simmer for 3 to 5 minutes. Open the lid and take out.
Step17:The steamed buns out of the pot are white and fat. The skin is soft and delicious. It's not good to break them and taste them for two times.
Step18:Finished product drawin
Step19:
Cooking tips:1. Put dry yeast into warm milk and let it stand for a few minutes. This is conducive to the maximum dissolution of yeast and the fermentation of dough. 2. Wrap the steamed buns. Let them stand for about 20 minutes for secondary fermentation. The steamed buns will be softer. 3. Don't open the lid immediately after turning off the fire. Leave it for 3 or 4 minutes to prevent the cold air of baozi PIHA from retracting. 4. Radish fillings will be more fragrant and fresh only after they are fried with hot oil. There are skills in making delicious dishes.
