1. Put the noodles alive and wait for fermentation; insert the radish into filaments and blanch it with hot water to remove the radish flavor.
2. Because it’s relatively cold now, sit the bowl of noodles on the hot water for blanching the radishes to speed up the fermentation speed of the noodles. It will be ok in about an hour.
3. Squeeze the water from the blanched radishes, and cut them off slightly, not too thin. Put the radish and the meat filling together, add chopped green onion, oil, soy sauce, cooking wine, peanut oil, and sesame oil in sequence, and stir in the same direction to strengthen the filling. Just add salt before the bag. The dosage of various ingredients depends on your own taste.
4. Knead the prepared noodles into strips, pinch out a potion, flatten it with your hands, and slightly adjust it to a suitable size (I don't think you need to use a rolling pin to reduce trouble), and add the right amount of stuffing.
5. The method of wrapping is relatively simple, and I have gained experience after many attempts. When I first started wrapping, it looked pretty when it was not steamed, and it was full of laughter when I steamed it out. Now it is much better. When serving the steamed buns, moisten the buns with more noodles to prevent them from sticking to the steamer. Wrap it and set it up and you can start a fire.
6. Steam for 20 minutes, turn off the heat, wait another 15 minutes to open the lid.
7. The delicious radish pork buns are out~ With my husband's words, it is much better than Pizza Hut's pizza, O(∩_∩)O haha~ full of motivation
