Pork and Carrot Buns
1.
Wash the radish and take an appropriate amount
2.
After rubbing into silk with a silk grater, put it in a pot of cold water and cook. After the water is boiled, reduce the heat to avoid overflowing the pot.
3.
When the cooked shredded radish is aired until warm, grab the excess soup and chop it randomly with a knife to make the shredded radish shorter
4.
Put more vegetable oil in the wok and stir-fry the pork stuffing in the wok
5.
Pour in the right amount of soy sauce and light soy sauce, soy sauce toning, light soy sauce seasoning; seasonings such as green onion and ginger can be added according to taste
6.
Put the dried radish shreds into the meat filling, stir evenly, so that the broth can be fully mixed with the radish shreds, you can taste the saltiness to decide how much salt to add
7.
The fermented dough can be used in a half-finished state. If you like a soft texture, you can wait until the dough is fully developed, lift the dough, and show fine pores. When the dough is 2-2.5 times the original size, the fermentation is successful.
8.
Take out the dough, place it on the chopping board, rub it into long strips after exhausting, and cut into dough pieces of the same size
9.
Roll out into a round skin with a thicker middle and a thinner edge
10.
Put an appropriate amount of pork shredded radish stuffing in the middle of the dough
11.
Make it into a bun, I don’t look good at it, as long as you don’t miss the soup, let’s do it
12.
After the buns are wrapped, place them on the curtain for a second serve
13.
You can also put the buns directly in a pot covered with a damp cloth for second serving
14.
When the steamed buns are 1.5 times their original size, they can be steamed on fire. After the steamed buns are steamed for about 20 minutes; after the steamed buns are steamed, simmer for about 5 minutes before opening the lid to prevent the skin from shrinking due to sudden cold.
15.
Appreciation of finished products
16.
Appreciation of finished products
Tips:
After the radish is shredded and blanched, the smell of radish can be removed, and it will be more sticky when mixed with the cooked meat filling, and it will save time when steaming; the radish is very oily, so the meat filling can be appropriately fatter , Or put more vegetable oil; onion, ginger and other seasonings can be added according to personal taste, I think it will be very fragrant even if you don’t add these; the meat is fried and cooked, and the soup will be out after adding light soy sauce and soy sauce, so the radish will be blanched After watering, it must be dried, so that the soup in the minced meat can be completely absorbed, tasted and not leaking the soup; my steamed buns are semi-raised noodles, so the effect of the finished product is not as bulky as full-raised noodles, but it is served cold It can be eaten hot without the chewy texture of dead noodles; the steaming time should be adjusted according to the size of the buns.
