Hot Bread with Daikon (radish Leaf) Stuffing

Name: Hot Bread with Daikon (radish Leaf) Stuffing
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1kg (several) Turnip; 200g Pork belly; 500g tofu; 500g Fresh clams; 650g Flour; 160-200g Hot water; Some Vegetable oil; Some salt; Some Soy sauce; Some Chicken Bouillon Powder; Some Cooking Wine

by Subsistence Fairy

4.8 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

At the beginning of summer, my aunt’s grandmother picked out a large bag of fresh radish when thinning the white radish field.

Ou's wife picked it up all morning, washed it, drained the water and put it in the refrigerator, and waited for the Ou to go home for processing.

In the fall, I turned it into a pastoral delicacy with a clear earthy taste and fresh radish scent. "

Hot Bread with Daikon (radish Leaf) Stuffing

1. After picking and washing the radish, put it in hot water to collect water. Then chop.

2. Add a bowl of water and the water from the radishes to a boil, pour it in the flour, and make a hot noodle.

3. Separate the pork belly from fat and lean, and dice separately.

4. Fatty pork belly fried in oil.

5. Fry the sliced tofu on both sides with the fried pork belly to yellow.

6. Let cool fried tofu and dice.

7. Cook fresh clams in cold water with a little salt, remove the shells, and chop the clam meat.

8. Mix all the ingredients and condiments.

9. Put the wrapped buns in a cold pot, turn on the fire and SAIC for about 10-15 minutes, the delicious radish-taped buns are out

Tips:
prompt:

1. Open the lid of the radish sprouts to remove the soil and odor of radish sprouts.

2. Steamed buns with a lot of hot bread and vegetables have a better taste than pasta.

3. Fresh clams can bring freshness to radish, and they are not greasy.

4. Experience feels that wearing gloves is better than using chopsticks to stir the taste and mixing.