Chinese Food
Steamed prawn bun with shredded radish
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Qingfeng baozi was very angry for a while. In fact, when it comes to baozi, it's absolutely necessary to say that Yangzhou Baozi is much more delicate than the northern baozi. Especially the famous radish silk bun. The materials and technology are very exquisite, the taste is more delicious and not greasy. The highlight of radish steamed bun is Kaiyang, that is, dried shrimps. But since I read the horror report that some dried shrimps and dried fish were sprinkled with dichlorvos in the process of drying, I don't dare to ask for dried shrimps such as Kaiyang. Instead, the shrimps of Arctic shrimps have another sweet, fresh and strong flavor. They taste wonderful.
Cooking ingredients
Cooking Steps
Step1:Dry yeast is dissolved in water to form a mixed solution. Pour it into a flour basin and knead it into a ball (pay attention to the temperature of the water. Use cold water in summer and warm water in winter. The water temperature should not be too high. If it is too high, it will burn the yeast. It is not suitable if it is not hot
Step2:Knead the dough on the panel for 20 minutes. During the kneading process, do not add the bottom surface to knead directly. Knead until the dough is no longer sticky
Step3:It can stretch long without breaking. That is, the stage of complete expansion of gluten (only by kneading the steamed bun at this stage will it be as soft and fluffy as bread
Step4:Then knead the dough into a smooth dough, put it back in the basin and cover it with a wet cloth for fermentation
Step5:Waiting for the dough to ferment. Start making stuffing for the bun
Step6:Cut the fat and lean pork into small diced meat with a knife, and cut the ginger into pieces for later use
Step7:The Arctic shrimp peels the shrimp and cuts it into coarse grains ~ ~ this kind of shrimp is very powerful and chewy.
Step8:The radish is sliced and the water is removed
Step9:Put it in a hot pot to remove the stink of radish
Step10:Quickly remove and drain
Step11:Pack in gauze and squeeze as dry as possible
Step12:Blanch the shredded radish and break it up for use
Step13:Heat the wok on the fire. Add a small amount of oil and fry the diced fat until it is yellowish
Step14:Stir fry the thin diced meat again
Step15:Add in the shrimps, soy sauce, sugar and pepper in turn, stir fry them and turn off the heat.
Step16:Put the shredded radish into the pot while it is hot and mix well. Season it with salt according to the taste
Step17:Sprinkle in the garlic and mix well
Step18:It can be used after the filling cools down.
Step19:At this time, the dough has been fermented to twice the size (if you poke the fermented dough with your fingers, you will be successful if you poke a small hole and don't reply
Step20:Put the steamer into cold water. Spread wet gauze on the steamer for use. Then put the dough back to the panel and continue to knead, so as to squeeze out the gas in the dough, rub the long strips, and roll them into thin ski
Step21:Wrap in the stuffing, knead into pleats and seal. Put in the steamer and ferment for 20 minutes to the required size
Step22:Put the steamed bun on the fire. Steam until the water boils and turn off the fire 15 minutes later.
Step23:Do not open the cover immediately after turning off the fire. It needs to be left for another 5 minutes before the cover can be taken out. This is the key to ensure that the cover of the bun is fluffy and does not retract. It is very important.
Step24:Lan Yi's column. hey.
Cooking tips:As for the making of radish fillings, Yuan Mei's with garden food list once recorded that radish is sliced and rolled, deodorized, slightly dried, mixed with onion and sauce, put into the dough for fillings, and then burnt with sesame oil. The stuffing made from this is of course very authentic. The main point is that the shredded radish should not be overcooked, and the water must be squeezed dry. The shredded radish won't pump when it's eaten; the meat is diced rather than ground. The fat and lean meat should be treated separately, so that the stuffing has the aroma of lard and oil residue. So try not to use the meat ground by the meat grinder. The sauce flavor of soybean soy sauce is an essential secret script to improve the freshness of radish silk bun. At the same time, it's another exclusive way to cook radish dishes. I don't want to tell him. There are skills in making delicious dishes.
