Pork Radish and Mushroom Buns

Name: Pork Radish and Mushroom Buns
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 800g Flour; 2 pcs Big carrot; 400g Pork filling; 8 Shiitake Mushrooms; 1 plate Soaked fungus; 8g yeast; Some Vermicelli; 3 tablespoons Miso; 2 tbsp Cooking Wine; 1 tbsp Soy sauce; a little chopped green onion; a little ginger; a little Thirteen incense; Some Vegetable oil; Some salt

by Baby Mom's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Today's food: steamed buns!

I got up early and went to the morning market to buy two large carrots for only 3 yuan. This kind of radish is the most suitable for filling, especially delicious!

To say that today’s steamed buns are rich in fillings. In the words of Bao’s father, the nutrition for two days is all. Also, can it not taste good? If you bite it into your bones, your family will praise it. That’s for sure if you don’t eat enough, so this time Baoma steamed 3 pots and cooked some porridge for breakfast every day.
To say that Baoma’s steamed buns are not simple. They have fungus, meat and vegetables. The method is also different. I used the method of stir-fried stuffing. This method is particularly fragrant. Chinese cabbage is also suitable for this method. I suggest you try it.
Big red radish invigorates the stomach and promotes digestion, anti-gout, lowering blood pressure, relieving cough and phlegm, supplementing calcium, anti-virus, slimming beauty

In the article, Bao Ma shared the tips for making noodles quickly, steaming the buns to make them soft and not shrinking, and how radishes can better remove the radish gas. Please read carefully. There are tips at the end of the article. Do it after reading it to ensure a successful one. !

Pork Radish and Mushroom Buns

1. First face. Sprinkle the yeast into warm water about 30 degrees Celsius and let it stand for 10 minutes to activate. The yeast becomes flakes and disperses. Use chopsticks to break up like an egg.

2. Add the yeast water to the flour and make it into a smooth dough that is softer than dumpling noodles. Cover the lid and ferment until it is twice as big. If the water is not enough, add water to make up.

3. Stuffing ingredients: Carrots are removed from the head and tails are washed, the pork stuffing is thawed in advance, the mushrooms are cleaned and then washed, the fungus is removed and the roots are washed.

4. Diced Shiitake Mushrooms

5. Add vegetable oil to the pot. When it is warm, add the meat and stir fry until the color turns white. Add the chopped green onion and ginger and fry until fragrant. Add thirteen incense, miso, cooking wine, soy sauce, and salt and fry well, then add the mushrooms

6. After frying the aroma, turn off the heat, let cool and set aside

7. Sliced radish

8. Put cold water into the pot, boil on high heat and blanch until it can be pinched to turn off the fire (only when the pot under cold water volatilizes the radish gas)

9. Take it into the cold water basin to get too cold

10. Divide into the cooking cup and smash

11. Chop vermicelli and fungus separately

12. Stuffing: Put the radish in a large bowl, add fungus, vermicelli, fried mushrooms, and add a little salt to enhance the flavor. After mixing, the filling is ready.

13. In about an hour, the dough has grown twice as large, and the honeycomb-shaped noodles will be ready when the dough is opened. (Preparation: add water to the steamer, brush the oil on the drawer)

14. Knead the dough evenly to discharge the gas, knead a long strip, cut the agent, roll it into a thick dough with a thickness in the middle and a little thinner on the periphery, and wrap it in the filling

15. The steamed buns are placed on the drawer with the space left in the bag, and the lid is closed for 10 minutes

16. Bring to a boil on high heat, steam for 15 minutes after SAIC, and then open the lid after 3 minutes to effectively prevent retraction

Tips:
Tips for Mom:
1 Early activation of yeast can effectively shorten the fermentation time
2 Brush the oil on the drawer to prevent stains
3 The raw buns are softer in ten minutes and can prevent the bottom from falling off
4 Don't roll the bun dough too thin, too thin and not soft
5 The amount of ingredients in the article is relatively large, and it is recommended to halve the operation