Turnip Buns

Turnip Buns

by Pomegranate tree 2008

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Put the radish and the sea oysters together, then add an appropriate amount of pork to make the filling, which is very fresh and delicious. So how do you make this delicious filling? Let's look down on the specific methods.

Ingredients

Turnip Buns

1. Shave the radish into shreds, then put an appropriate amount of water in the pot, boil the water, put the shredded radish in the blanching water, boil it for a while, then remove it and put it in cold water, rinse repeatedly, and soak for 30 Minutes to cool it down completely,

Turnip Buns recipe

2. When soaking radishes, use chopsticks to pick out the oyster shells from the sea oysters. Generally, you do not need to rinse them with water, because these are all pure oysters, which means that the soup inside is seawater, so it tastes more fresh when used directly. If the oysters are bigger, you can cut them with a knife.

Turnip Buns recipe

3. Pick up the soaked radish by hand, and then chop it with a knife.

Turnip Buns recipe

4. Mince pork, add white pepper powder, five-spice powder, soy sauce, salt, coriander, chopped green onion, and minced ginger and stir well.

Turnip Buns recipe

5. Add radishes to sea oysters, then add edible oil to mix,

Turnip Buns recipe

6. Then add the mixed meat filling to the radish and sea oysters and mix well,

Turnip Buns recipe

7. Add flour to 60 degrees hot water and knead it to form a smooth dough. When the hot water is added, add it slowly. After kneading, cover the lid and let it go for about 30 minutes.

Turnip Buns recipe

8. Then you can open the bag. Divide the dough into the appropriate size dough, roll it round, wrap the right amount of filling, steam it on the pot, cook it under cold water, start timing after SAIC, and it will be out of the pot in about 13 minutes.

Turnip Buns recipe

Tips:

1. The radish buns are generally blanched first, which is easier to digest and better for the stomach.
2. Sea oysters don't need to be washed, just pick them clean and don't have oyster shells. If they are bigger, you can cut them a few times.
3. If you are worried that sea oysters will get fishy, you don't need to add cooking wine. Five-spice powder and white pepper can remove fishy.
4. The flour should be kneaded with hot water of about 60 degrees, so that the steamed foreskin will be soft and not hard.

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