Health benefits
White radish: resolve phlegm
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Pork stuffing ( 300g ) | Four ( appropriate amount ) |
White radish ( 1 piece ) | Dumpling filling seasoning ( appropriate amount ) |
Chicken essence ( appropriate amount ) | Light soy sauce ( Moderate amount ) |
Dark soy sauce ( Moderate amount ) | Oil ( Appropriate amount ) |
Zanthoxylum bungeanum ( Appropriate amount ) | Green onion ( Moderate amount ) |
Ginger (appropriate amount) | Cooking wine (appropriate amount) |
Salt ( Appropriate amount ) | Chicken Essence ( Appropriate amount ) |
How to make pork and radish buns
1. Add yeast to warm water and boil, add to flour in batches, and cover the mixed bread with plastic wrap Fermentation
2.Cut the onion and ginger into minced pieces
3.Add the chopped green onion and ginger to the meat filling, chop with a knife to taste
4.Grate the radish, blanch it in boiling water, take it out, let it cool, and squeeze out the water
5.Put the meat filling into a basin, add salt, chicken essence, dumpling filling seasoning, light soy sauce, dark soy sauce, cooking wine, oil, and Sichuan peppercorns soaked in boiling water Add the water to the meat filling one at a time, stir evenly, and add the radish
6.The prepared dumpling fillings, Prepare the buns
7.Knead the dough and roll out the fillings
8. Steam for 20 minutes
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