Turnip Buns
by skin1006
Favorite
Difficulty
Normal
Time
15m
Serving
3
Breakfast white porridge with radish buns, delicious!
1. After the radish is shredded, add 3 teaspoons of salt and 3 teaspoons of sugar, stir well and let stand for 20 minutes, then squeeze the water and chop. Put the lard and rapeseed oil in a pot to heat, add the chopped green onion and garlic, sauté until fragrant, then add the chili noodles and chopped peppers, add white pepper, light soy sauce, seasoning, soy sauce toning, add chicken essence Turn off the fire. Put the radish and green onion in the pot and stir well.
2. Add the flour a little bit of water, stir it into a flocculent shape, and then knead it into a dough (the flour is not enough in the later stage, and corn flour is used when kneading, the color turns yellow).
3. Let the noodles wake up at room temperature for 30 minutes, squeeze out the air out of the double-sized dough that has been made, and roll it out into a thin bun with a thin edge and a thick middle.
4. Put warm water in the pot, put the steamed buns into proofing again for 10 minutes, turn on high heat and steam for 15 minutes, finally turn off the heat and simmer for 3 minutes. Let the buns take shape.
5. Breakfast with white porridge and carrot buns are delicious!
Tips:The auxiliary materials are for reference and can be increased or decreased. After mixing the fillings, you can adjust the taste.
