1. First, peel the scallops and take the meat for later use;
2. Clean the scallop meat, (if time permits, it is best to remove the black hearts from the scallops).
3. Wash the green radish and set aside
4.
5. Turn radish sassafras into silk, set aside
6. Bring water to a boil, add shredded radish, and blanch it.
7. Then let it dry in cold water and set aside
8. Remove the blanched radish and drain the water, set aside
9. Put the drained shredded radish on a cutting board, chop it with a knife, put it in a container, and set aside
10.
11. Cut the fat pork into small cubes (no fat, lard is fine), set aside
12. Chopped green onion
13. Ginger sliced rice
14. Put the sliced fat diced pork into the pot and stir-fry over low heat until the oil comes out
15. Then, add the chopped green onion and ginger, and stir-fry slightly (pay attention to the heat, do not use high heat); stir-fry for a fragrance, let it dry and set aside
16. Put the washed scallop meat on the cutting board and cut it with a knife
17. Then put the cold pork diced (lard fat) and scallop diced into the shredded radish, add the seasoning (salt, monosodium glutamate, five-spice powder, etc.); make the filling according to your own taste.
18. Make flour into yeast dough, set aside
19. Lower the dough into evenly sized dough
20. Then roll the dough into a bun skin
21. Wrap the stuffing into the skin to make pleated buns
22. Wrap the stuffing into the skin to make wheat buns
23.
24. Put the prepared raw buns embryos in a steamer. After the high heat is boiled, steam for about 15 minutes.
Tips:Add seasonings according to your own taste. This post will be broadcast live simultaneously on the following websites:
http://www.xcar.com.cn/bbs/viewthread.php?tid=80368824
