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, cool and set aside
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 stir evenly.
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 squeeze out the dough with appropriate folds to make a pleated bun
14.
Make pleated buns
15.
The finished product made into wheat ear steamed buns
16.
Place the wrapped buns neatly in the steamer. After the water is boiled, steam for 10 minutes to get out of the pot.
17.
18.
Tips:
Pork shouldn’t be too thin; best pork belly; put more pepper oil
