Chinese Food
Steamed bun with pork and radish
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It's spring. In winter, several XinLiMei radishes are broken. And they become flower heart because of too much water loss. It doesn't taste good to eat again or boiled. Waste doesn't work. Mom cleans these radishes. She uses a silk eraser to make them into thin threads. Then she boils down the smell of radishes. She mixes them with pork stuffing. well. No need to add condiments such as onion and ginger. Only this meat flavor can make radish delicious. It's better to stir fry the meat stuffing. Mix it with soy sauce. Don't make it more fragrant. Moreover, the boiled shredded radish will not become dry or firewood due to water loss. When combined with minced meat, it has the taste of meat instead. The face is made of half hair. It's not as soft as the whole hair, but it's delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the radish. Take som
Step2:After wiping into silk with a wire eraser, put it into a cold water pot and cook it. When the water is boiled, keep the fire low. Pay attention to prevent overflow of the pot
Step3:When the cooked shredded radish is dried to a warm temperature, grab the excess soup and chop it with a knife at will to make the shredded radish shorter
Step4:Put more vegetable oil in the wok. Stir fry the pork stuffing in the wok
Step5:Pour in proper amount of soy sauce and soy sauce, mix soy sauce, soy sauce seasoning, onion and ginger seasoning can be put according to the tast
Step6:Put the shredded radish into the meat stuffing. Mix it evenly so that the broth can be fully mixed with the shredded radish. You can taste the salt to decide how much salt to add
Step7:If you like the soft taste, you can wait for the whole face, lift up the dough, show the fine pores. And when the dough is 22.5 times the original size, the fermentation is successful
Step8:Take out the dough. Put it on the chopping board. After exhausting, rub the dough into long strips. Cut the dough into the same size
Step9:Roll it into a round skin with a thick middle and a thin edg
Step10:Take some pork and radish fillings and put them in the middle of the doug
Step11:It's a bun. I don't look good. I'll make it as long as I don't leak soup
Step12:After the bun is wrapped, put it on the curtain for second hai
Step13:You can also put the bun directly in the pot with wet cloth for second hai
Step14:When the steamed bun is 1.5 times the original size, it can be steamed by firing. After steaming, it can be steamed for about 20 minutes; when the steamed bun is cooked, it can be stewed for about 5 minutes before opening the lid to prevent the skin from shrinking due to sudden cold
Step15:Finished product appreciatio
Step16:Finished product appreciatio
Step17:Finished product appreciatio
Step18:Finished product appreciatio
Cooking tips:After the radish is brushed, it will be blanched. It can remove the smell of radish. And it is more sticky when mixed with cooked meat stuffing. It's also time-saving when steaming. Radish is very oily. So the meat stuffing can be a little fatter. Or the vegetable oil can be put in more. The condiments such as onion and ginger can be added according to personal taste. I think it's very fragrant even if it's not added. The meat stuffing is fried and cooked. It will come out after adding raw soy sauce and soy sauce Soup. So the radish must be dried after blanching. In this way, the soup in the meat filling can be completely absorbed. It tastes good and doesn't leak the soup. My steamed bun is half baked. So the effect of the finished product is not as puffy as that of the whole noodle. But it's OK to eat cold and hot. There's no sense of dead noodle. The steaming time should be adjusted according to the size of the bun. There are skills in making delicious dishes.
