Name: Wheat Buns with Meat Stuffed with Green Radish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 400g Minced meat; 600g radish; 30g Fungus; Some oil; Some salt; 6g Hawthorn wine; 3g Shrimp powder; 3 pcs Thirteen incense; 30g shallot; 20g ginger; Some Soy sauce; a little Chicken Bouillon Powder; 6g yeast; Some sesame oil; a little Sugar

Wheat Buns with Meat Stuffed with Green Radish

1. 280g water, 6g yeast, a little sugar, pour the flour into the bread machine, press the dough for 10 minutes, and ferment the dough after mixing.

2. seasoning;

3. The chopped minced meat, the bowl on the side is filled with hawthorn wine brewed by yourself, which has a good effect on removing fishy, and can also make the meat more smooth and tender;

4. Green radish, fungus, and green onion ginger

5. The radish is peeled with a flapper and inserted into filaments

6. Green onion, ginger, and fungus mince finely;

7. Put a small amount of water in the minced meat and stir in one direction with chopsticks, add various seasonings in the ingredients, and continue to stir;

8. Put the minced green onion and sesame oil in the prepared meat filling, set aside;

9. Put water in the pot, add the inserted shredded radish and blanch it to remove the spiciness in the radish;

10. After blanching, fish out,

11. Put it in cold water;

12. Squeeze the water inside and set aside

13. Put material 11 into material 8 and stir evenly

14. The noodles are ready;

15. Knead it on the chopping board and let it rest for 5 minutes.

16. Rub the dough into a long strip and pull it into a uniform agent

17. Roll out into a thicker round skin in the middle;

18. I started to pack it, and filled it with big stuffing

19. Kneaded into the shape of wheat ears;

20. The steamed buns are placed on the oiled steamer, leaving a gap in the middle;

21. Put cold water into the pot and boil it over high heat for 12 minutes and it will be ready for 5 minutes;

22. Take out the pan and serve.

23. You can eat it with garlic sauce. It's full of umami. LG and his son were full of praise, but they didn’t find out what the filling was,,,,,

Tips:
1. After the radish is inserted, it must be blanched to avoid spicy. Affect the taste.

2. Put a little water in the minced meat and stir in one direction to make the meat strong and taste good;