Pork and White Radish Buns

Name: Pork and White Radish Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 1000g White radish; A large section shallot; one slice ginger; A handful Dried shrimp; Some Refined salt; Spoonful Umami Soy Sauce; 3 drops sesame oil; A small amount MSG

by Green olives

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The steamed buns are delicious. The difference from the past is that the meat filling takes a long time and waits for the noodles to rise. It just so happens that black chicken soup is added to taste even better! Stuffing is indispensable for sesame oil to enhance fragrance, and more chopped green onion can enhance the fragrance. I used to use thirteen spices to taste a bit tired before, besides, these seasonings are not suitable for pregnant women and parturients, and they prefer the original taste. After the noodles were cooked, they found that the filling tasted very fragrant. After being steamed, the family members said it was delicious. More important is its nutritional effects. "

Ingredients

500g Pork Filling
1000g White Radish
A large section Shallot
one slice Ginger
A handful Dried Shrimp
Some Refined Salt
Spoonful Umami Soy Sauce
3 drops Sesame Oil
A small amount Msg

Pork and White Radish Buns

1. Cut the green onions into chopped green onions. More chopped green onions taste good

2. Add salt, light soy sauce to the pork filling first, stir the water in the same direction to form a viscous shape, then add chopped green onion, shrimp skin, ginger, MSG, sesame oil

3. White radish peeled

4. Rubbed into silk

5. Marinate a small amount of salt for a minute, turn off the water, remove and gently dry, don’t use too much force

6. Still stir in one direction, add the broth (I am black chicken soup, but also stick bone soup, spare ribs soup) and put it in the refrigerator to taste slowly, then the noodles will rise.