Turnip and Tasseled Buns

Turnip and Tasseled Buns

1. First pick and wash the radish tassels

2. Put water in a pot to boil, blanch the radish tassels thoroughly with boiling water, remove them, and let them cool for later use.

3. Remove the radish tassels after the cold water is too cold, drain the water and set aside

4. Chop the radish tassels with a knife and set aside

5. Ginger sliced rice

6. Chopped green onion

7. Put the minced meat (not too thin) into the chopped green onion, ginger rice, soy sauce, five-spice powder, salt, monosodium glutamate, pepper oil (you can put salad oil if there is no condition, note: if the minced meat is too thin, you must put a little more oil)

8. Then add the cut radish tassels, adjust the taste, and mix well.

9. Mix the flour into a dough, wake up and set aside

10. Knead the awake dough into thick strips; then make "noodles" into noodles of appropriate size

11. Use a rolling pin to roll the noodle into a suitable size dough (baozi skin)

12. Hold the dough with your left hand, and put the prepared fillings on the rolled dough

13. Close the dough, hold the dough with your left hand, tighten the dough quickly and evenly, and pinch the dough into suitable folds

14. Make pleated buns

15. Buns ready to be "steamed"

16. The finished product made into wheat ear steamed buns

17. Place the wrapped buns neatly in the steamer. After the water is boiled, steam for 10 minutes to get out of the pot.

18. Wheat Ear Buns Finished Products

19. Have a taste, it tastes great

Tips:

The best choice of pork is pork belly, the pork should not be too thin