【yantai】shredded Radish and Pork Buns

Name: 【yantai】shredded Radish and Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g pork; 1/2 radish; 250g Flour; 135g Shimizu; 2g yeast; 2 teaspoons salt; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 cut Green onions; 1 piece ginger; 1 tablespoon Sea rice noodles

by salila82

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The second part of China on the tip of the tongue allows foodies all over the country to continue to feast. Attentive viewers may find that every episode in the film is indispensable for pasta. When it comes to pasta, you have to think of wheat as the main crop for generations. The largest province of pasta-Shandong. Smart Shandong people grind wheat into flour and use various methods such as steaming, boiling, roasting, and frying to make various kinds of noodles. The pasta in Jiaodong area is even more unique. As the saying goes: "Baozi dumplings noodles, pimple soup and fire" refers to Jiaodong's wide variety of pasta feast. Now follow me step by step and learn from the simplest one. What I will share with you today is shredded pork radish buns. "

【yantai】shredded Radish and Pork Buns

1. Put the flour into the cooking bowl, melt the yeast with warm water, slowly pour the yeast water into the flour, and stir into a flocculent shape.

【yantai】shredded Radish and Pork Buns recipe

2. And into a smooth flour dough.

3. Place it in a warm and humid place for the first fermentation, and the first fermentation will double its original size.

4. Cut the pork into fine cubes, add the light soy sauce and minced ginger, stir well, and marinate for 15 minutes.

5. Cut the radishes into thin strips and blanch them in a pot of boiling water.

6. Squeeze the blanched radish shreds and chop into fine pieces. Shepherd's purse is also operated in the same way, first blanching water and then chopped into fines.

7. Add the radish and shepherd's purse to the meat, add salt, oyster sauce, sea rice noodles and peanut oil and stir well. (Sea rice noodles are powder made by drying sea rice with a food processor)

8. The fermented dough is taken out and aired, rolled into long strips, and divided into appropriate size agents.

9. Flatten the dough into a round shape, put it in the filling and wrap it.

10. Put the corn leaves in the steamer for the second fermentation.

11. After the second fermentation is over, turn to medium heat and steam for about 15 minutes.

Tips:
1. It is not so easy to start noodles in winter, it is best to use warm water to mix the noodles.
2. If there is no heating at home, the water in the steamer can be heated to warm during the second fermentation, and then put the steamed bun embryo to ferment, which can speed up the fermentation.