Radish Fried Buns
1.
Prepare the yeast, add warm water and let it stand for two minutes, then add the flour to neutralize the noodles
2.
The reconciled dough is wrapped in plastic wrap. Because the weather is cold, I used a heated hand warmer and placed it on the bottom of the basin to make the surface.
3.
Take advantage of the baking time, prepare fresh meat filling, evenly fat and lean, I chop and chop...
4.
Shred the radish, add ginger, and chop and chop again!
5.
Minced stuffing
6.
Chopped stuffing with cooking wine, cornstarch, chili, salt, pepper and stir well
7.
The mixed radish mince will be used
8.
Look at the dough and it's pretty good! Is there wood? 😊
9.
After making the dough, add a small amount of flour and knead well, roll the dough into long strips, cut the same size agent, and flatten
10.
Roll out a bun with a rolling pin
11.
Take proper amount of stuffing and put it in the middle of the bun wrapper, close the bun and wrap it into a bun
12.
Put the wrapped buns on the cutting board for about 20 minutes
13.
Heat the pan, add the cooking oil, and start adding the buns when the oil is hot
14.
Put the steamed buns neatly into the pan and fry them on a low heat, and the bottom will be browned.
15.
Add clear water, the water is half of the steamed buns, and turn the heat to high
16.
Cover the pot and steam
17.
After ten minutes, see that the bottom of the pot is dry, turn down the heat and simmer for two minutes
18.
The fat fried buns can be made out of the pot! You can also sprinkle some sesame and onion froth before serving
19.
Serve it! 😊😊
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