Name: Big Baozi with Shredded Pork and Carrot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork filling; 1 piece Bian turnip; 500g All-purpose flour; 1 piece Shallots; Some salt; 20g Oyster sauce; 30g Soy sauce; 20g sesame oil; 5g Dry yeast; About 300g Cold water for flour

Big Baozi with Shredded Pork and Carrot

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Many vegetables can be stuffed into buns, the most common ones are leeks, cabbage, and fennel, but these dishes seem to be able to pick out something wrong. For example, Chinese cabbage in winter is the most fragrant, but in other seasons, it lacks the sweet taste. Almost everyone likes to eat leeks, but it is not suitable for people with poor digestion and gastrointestinal problems. After eating, it will increase the burning of the stomach. It often feels jealous and heartburning, especially if you eat leek stuffing in the morning, people around you will feel disgusted because of the special taste; and fennel has a special fragrance, if you don’t eat it from a snack Most people do not accept it when it grows up.

But carrots alone do not pick people, whether they are rich or not, almost everyone likes it. Although there are many varieties of radishes, whether you use green radish, Bian radish, Xin Li Mei, or watery white radish, radish has the effect of widening intestines, ventilating, relieving cough, and helping digestion. I have heard that eating leeks is uncomfortable, but I have never heard of radish and vinegar. At most, I couldn't help it, and occasionally made a "porn" sound, and then smiled.

The staple food I brought today is a big bun stuffed with Bian radish, which is red on the outside and white on the inside. The white, tender and tender buns are squeezed together, and they just look like it. Pork is not cheap recently, so we can't eat braised pork anymore. Let's buy some pork and whipped into stuffed buns. With the smell of meat, the radish becomes more oily. A total of 24 big buns were steamed in this big pot, and the family's dinner and the next day's breakfast were all resolved.

Big Baozi with Shredded Pork and Carrot

1. The main ingredients are ready: all-purpose flour, dry yeast, cold water for flour, pork filling (fat-lean ratio 2:8 is appropriate), Bian radish, shallots;

Big Baozi with Shredded Pork and Carrot recipe

2. Put the flour, yeast, and water into the basin and knead it into a smoother dough, cover it with plastic wrap or cover it with a damp cloth, and ferment it in a warm place;

3. Mince the shallots and put them in the meat, then pour some oyster sauce, soy sauce, salt, and sesame oil according to the taste;

4. Stir all the ingredients evenly with chopsticks, without pouring water;

5. Grate Bian radish with a grater, add about 5 grams of salt, mix well, and let stand for 5 minutes;

6. Grab a shredded radish with your hands, dry it hard, and then cut the radish shorter with a knife;

7. Mix the shredded radish with the marinated meat filling evenly, lick the meat filling with the tip of your tongue to taste the saltiness before deciding whether to add salt; although the shredded radish grabs off the excess juice, there will still be a little bit of the meat sucked Go in, so there is no water in the meat filling, so there is no need to worry that the bun filling is too dry;

8. When the finished dough is 2-2.5 times the original size, there is a bang when the dough is slapped by hand, and the dough is lifted, and the bottom is evenly drawn with pores;

9. Pour about 50 grams of all-purpose flour into the basin, knead the flour fully into the dough, the dough is smooth and non-porous, so that the steamed bun skin is soft;

10. Roll the dough into a long strip, cut into a uniform size, and roll it out into a round crust that is slightly thinner on the sides and thicker in the middle;

11. Put an appropriate amount of pork shredded radish stuffing on the round skin;

12. Make buns in your own way;

13. All the buns are wrapped;

14. Put it in a steamer and leave it in a steamer for about 20 minutes. Steam for 20 minutes after the high fire is steamed. After the fire ceases, let it simmer for 5 minutes before opening the lid to prevent the skin from shrinking due to sudden cold.

Tips:
1. There are many varieties of radish, but they must be killed or blanched before use to prevent a large amount of soup during the filling and steaming process;
2. Because there is raw meat in the filling, the steaming time is adjusted according to the size of the bun.