Green radish meat buns

2024-06-21 19:57:13  Views 2 Comments 0

Health benefits

Green radish: resolve phlegm
Green onion: activate blood circulation
Pork belly: moisturize dryness

Ingredients

Green radish ( 1 piece )
Green onions ( 1 branch )
Ginger ( 1 piece )
Pork belly ( 3 taels )
Lard ( 1 spoon )
Light soy sauce ( 2 tablespoons )
Table salt ( Adequate amount )
Thirteen incense ( appropriate amount )
Oyster sauce ( 2 spoons )
Zanthoxylum bungeanum ( 1 spoon )

How to make big meat buns with green radish

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    1.Knead the dough,
    add an appropriate amount of yeast powder to warm water in a bowl and stir to dissolve..
    In the basin, add flour and a little salt, add yeast water and stir to form a floc.Knead into a smooth dough (surface light, hand light, basin light).
    Cover with plastic wrap and let rise for 1 to 2 hours.

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    2. To make the stuffing, peel and wash the green radish.

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    3.Grate the green radish into shreds, add 2 tablespoons of salt to kill the water.

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    4.Dehydrate the radish, add water and rinse.Pinch dry and set aside.

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    5.Cut the fat part into small pieces and dice the lean meat.

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    6. Refined fat meat into oil, pour in diced lean meat, and stir-fry until it changes color.

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    7.Pour the fried meat residue and diced meat into the shredded radish.
    Leave oil in the pot, add peppercorns and fry until fragrant, discard the peppercorns.
    Pour the oil into the shredded radish and stir evenly so that the oil seals the water in the shredded radish and prevents it from dehydrating.

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    8. Stir the shredded radish, add chopped green onion, minced ginger, light soy sauce, and a small amount of salt.Appropriate amount of thirteen spices and oyster sauce, stir evenly in the same direction.

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    9. Mix into a fragrant green radish meat filling and set aside.

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    10.The dough will rise into a honeycomb shape and double in size.

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    11.Continue to knead the dough, drain out the bubbles, and knead it into a smooth dough again.

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    12. Roll into long strips and cut into evenly sized pieces.

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    13.Remember to sprinkle flour and press flat

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    14. Roll out the bun skin into a thin middle and back edge.

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    15.Add appropriate amount of filling and wrap into beautiful buns.

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    16. Wrap the buns, code them well, and let them rise again for about 15 minutes.

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    17. Add cold water to the pot and move the risen buns to the steamer.

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    18. Steam over high heat for 15 minutes, turn off the heat, and simmer for 2-3 minutes before opening the lid.

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    19. Pair it with your favorite porridge and pickles, and enjoy.

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    20.My roommate said it was so delicious that I ate five of them myself.

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