How to make steamed buns stuffed with white radish

Steps for making steamed buns with white radish filling:

1. Prepare the ingredients, wash and peel the radish, soak the shrimp skin in water for 5 minutes to control the water, and wash the green onions.

2. Rub the radish and change the knife into small sections.

3. Add salt to the shredded radish and marinate for 5 minutes, squeeze out the water, cut the gluten into cubes, press the garlic and ginger into the puree, and cut the shallots into chopped green onions.

4. Fill oil in a hot pan, add garlic and ginger spicy sauce, and stir-fry over low heat to bring out the red oil.

5. Pour in the processed shredded radish and stir-fry until the water is basically dry.

6. Add gluten and stir-fry the shrimp skin.

7. Pour in the soy sauce, add salt and stir-fry evenly.

8. Put the fried shredded radish filling into a large bowl and let it cool.

Put all purpose flour, 5 grams of yeast and 250 grams of water into a mixer bowl and knead the dough on 2nd speed for 5 minutes. Knead the root of the palm of your hand vigorously, knead more, and try to knead the dough smooth and delicate.

10. Take out the dough and knead it a few times, knead the round, and knead the long strips.

11. Divide into equal amounts of about 40 grams of agent, and cover with safety film or plastic bag to prevent air drying.

12. Add the shredded radish filling to the cooled radish and mix well with chopped green onions.

13. Take a dough agent and flatten it into a dough with thick middle and thin edges.

14. Spread the dough on the left palm.

15. Fill in the filling.

16. Press the filling with the thumb of the left hand, push the dough with the index finger and the right hand in a clockwise direction, and pull the edge of the dough with the thumb and index finger of the right hand to make small folds in the counterclockwise direction.

17. Wrapped buns.

18. The wrapped buns are placed to proofing for about 1 hour, the buns become significantly larger, gently press down with your fingers, feel soft and rebound flat, indicating that the fermentation is appropriate, steam in a pot of boiling water over medium heat for 15 minutes, turn off the heat and simmer for 2 minutes, and remove from the pot.

In fact, the best way to eat the steamed buns with white radish stuffing is to cut the white radish into slices, boil it in water, take it out and chop it, and then wrap the buns, which has a particularly good taste.

I think the buns under the white radish can cut their radish into thin strips, and then you can put some pork in it, because the pork white radish is very delicious, plus his sudden taste is very light, and it will not be particularly greasy, and then this is also very delicious and healthy.

How to make steamed buns with white radish stuffing taste better? I think the white radish stuffed with the bun is first rubbed and chopped, then marinated, and then put in the meat filling.

Cut the white radish into thin strips, then marinate it in salted water to remove the excess water and cook it with the beef, which tastes better.

If you want the white radish filling to be delicious, you first need to blanch the white radish, because the radish has a special taste, you must blanch it, and put salt and oyster sauce sugar after blanching.

Rub the radish into shreds, blanch in hot water, and then chop into white radish filling. Add green onion and ginger, and then add a little meat to make a line.

After removing the water from the shredded white radish, add peanut oil, soy sauce, salt, and Sichuan pepper noodles to make it more delicious with diced tofu and stuffed buns.

First of all, put this radish into shreds and rub it into the meat, cooking oil, green onions, ginger and garlic, salt, cooking wine, and stir it well.

The white radish is chopped into a filling and mixed with some minced meat to make a stuffed bun to make a delicious bun.

Hello, be sure to fry the radish in hot water. Then put in the pork and you're good to go.

How to make steamed buns with white radish filling? For this question, ask a food expert to ask him, and he will tell you how to make a steamed bun with white radish filling to make a delicious steamed bun? You can also go to the Internet to search for it, there should also be a correct way to make steamed buns on the Internet, just ask.

How to make the steamed buns with white radish filling, you can add pork and stir together.

Ingredients: all-purpose flour, dry yeast, milk, sugar, white radish, vermicelli, fatty and lean meat, salt, chicken essence, thirteen spices, ginger powder, white pepper, sugar, dark soy sauce. Mix the flour with milk, yeast and sugar, knead it into a smooth dough, cover it with a lid, and let it rise twice as large.

Stir the stuffing at the beginning of the resting time, mix the buns, shredded white radish, and soak the vermicelli until soft. Put an appropriate amount of water in the pot and boil, blanch the shredded white radish and vermicelli respectively, and take them out for later use.

Ingredients: 400 grams of all-purpose flour, 4 grams of dry yeast, 235 ml of milk, 10 grams of sugar, 1 white radish, 1 handful of vermicelli, 100 grams of fat and lean meat, appropriate amount of salt, 1 spoon of chicken essence, 1 spoon of thirteen spices, 2 grams of ginger powder, 2 grams of white pepper powder, 1 gram of sugar, 1 spoon of dark soy sauce.

1. Mix the flour with milk, yeast and sugar, knead it into a smooth dough, cover it with a lid, and let it rise twice as large.

2. Stir the buns at the beginning of the filling at the resting time: shredded white radish, and the vermicelli is soaked soft.

3. Put an appropriate amount of water in the pot and bring to a boil, blanch the shredded white radish and vermicelli respectively, and take them out for later use.

4. Squeeze out the shredded white radish and cut it into sections, chop the vermicelli with water control, and cut the fat and lean meat into cubes.

5. Put a small amount of base oil in the pot, stir-fry the diced fat meat over low heat, and fry until the diced meat turns yellow and the oil comes out.

6. Pour the white radish vermicelli into the oil residue pot, add salt, thirteen spices, ginger powder, dark soy sauce, chicken essence, white pepper and sugar, stir evenly and let cool for later use.

7. The dough is twice as big as before, open the dough, the inside is honeycomb-shaped, the dough is exhausted, kneaded into long strips, cut into small pieces and flattened.

8. Roll out into a round dough, thick in the middle and thin around the periphery, and wrap it with radish vermicelli filling.

9. Wrap the bun with your own technique, put steamer paper under the bun, cover the lid, and carry out the second proofing.

10. Cover the lid, steam for 20 minutes after the water boils, turn off the heat and simmer for 1-2 minutes.

First of all, the noodles are made with yeast, then the white radish is rubbed into shreds, killed with salt, then the water is removed, chopped a few times with a knife, and then salt, monosodium glutamate, chopped green onions, and pre-blanched vermicelli, mixed well and wrapped into buns, stopped for 20 minutes, and steamed in the pot for ten minutes.

White radish stuffed bun method

Ingredients: 400g cake flour 200ml warm water 4g yeastWhite (green) radish1/2 carrot, 1 handful of vermicelli, 20g shrimp, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon salt, 2 tablespoons oyster sauce, 3 tablespoons cooked throughout, 1 tablespoon sesame oil, 1 handful of shallots.

Production method: 1. Rub the radish into thin strips, put an appropriate amount of salt to kill the water, and then squeeze out the water. Soak the vermicelli in warm water until soft, drain and cut into small pieces; Put shredded radish and vermicelli into a large bowl, add minced green onions, shrimp, light soy sauce, dark soy sauce, oyster sauce, salt, cooked oil, and a few drops of sesame oil and mix evenly;

Add 2 tablespoons of sugar to gram flour, dissolve 4 grams of yeast with warm water, mix low-gluten flour with yeast water and dough, mix into a smooth dough, place it in a warm place and rise to 2 times the size; Just break up the abundant honeycomb.

3. The dough is placed on the cutting board and kneaded and exhausted, you can knead it for a while, here I also add a little baking soda, so that the bun is softer, and the yeast taste will be much lighter;

4. Divide the kneaded dough into small pieces of the same size, and then roll it into thin slices;

5. Take a small noodle sheet, wrap it with an appropriate amount of filling, and wrap it into your favorite shape;

6. After all the buns are wrapped, carry out a second proofing until the buns become lighter and larger; Be sure to wake up in place in winter! Otherwise, the bun will deform and collapse;

7. Place it on top of the steamer and steam it in a pot with boiling water; Many people say that they want cold water, but in fact, they don't need to cook on cold water after proofing in place, and the steamed buns are big and white; On the contrary, the pot on cold water causes the steamed buns to drip down while they are heated, so that the steamed buns are deformed and cannot be formed.

8. The radish vermicelli shrimp skin bun is good, the bun is soft and white, especially delicious, whether it is the outer skin or the filling, it is 100 times more delicious than the bought. If you like pasta, try it now!

Tips】The quality of the fermented dough determines the quality of the finished bun. It is best to ferment at room temperature during fermentation, and the temperature is low in winter, so you can make good noodles one night in advance and ferment them at room temperature, so that you can steam the buns the next morning.

'Eat radish in winter and ginger in summer, and the old doctor prescribes medicine. ''October Radish Race Ginseng''. White radish has many benefits, and it should be eaten more in winter, it is appetizing and spleen-invigorating, anti-inflammatory, cough-relieving and moisturizing the lungs, and promoting digestion. Today I will share a steamed bun with white radish and pork.

Prepare the ingredients: flour, white radish, pork, chopped green onion and ginger, salt, sesame oil, oil, oil, soy sauce, cooking wine.

1.Allow the flour and dough to rise in advance, and prepare the bun filling at the proofing time.

2.Break the pork, put in cooking wine, soy sauce, green onion ginger, salt, sesame oil and mix well to taste, put a few fried peppercorns in the pot, (pepper oil) pepper fried paste fished out, pour the hot oil into the pork filling and stir evenly, our family does not use seasoning, just use pepper oil to taste, the thick pepper oil is particularly fragrant.

3.Prepare the white radish, wash and rub the shreds, put in salt and marinate for 10 minutes to remove the spicy taste of the radish, marinate the water, and squeeze out the shredded radish with a clean cloth. Don't squeeze it too dry, otherwise all the nutrients in the radish will run away.

4.Put the squeezed white radish into the minced meat and stir well.

5.When the dough rises twice as large, take a piece of dough and knead it smooth on a cutting board, knead it into long strips and cut it into the same size, and roll it out into a large dough. Put the stuffing in the skin, pinch out the pleats in turn, seal and wrap it, and a small bun has appeared?

Wrap the bun to rise for 10-15 minutes or so.

6.Put the steamed buns in a steamer basket and steam them in a pot with cold water for 30 minutes.

7.Turn off the heat and simmer for three minutes, otherwise the steamed buns will collapse, and you won't be able to get up, looking flat. The buns are out of the pot, and the white and chubby radish pork buns are out of the pot.

The most authentic way to make the white radish bun meat filling is as follows:Ingredients: 2 radish, 500g minced pork, appropriate amount of dough, 8 green onions, 440ml of warm water, 10g yeast, 10 tablespoons of flaxseed oil, 4 tablespoons of soy sauce, 2 tablespoons of five-spice powder, 4 tablespoons of refined salt, 2 tablespoons of monosodium glutamate.

1. Chop the fatty pork into a meat puree.

2. Rub the radish into shreds, put it in a pot and cook until it is semi-ripe to remove the smell of the radish. Cool the boiled shredded radish, squeeze out the water and chop.

3. Put the chopped radish into the minced meat.

4. Add chopped green onions.

5. Add flaxseed oil.

6. Add refined salt, five-spice powder and monosodium glutamate.

7. Add soy sauce and stir all the seasonings and ingredients well.

8. Prepare the dough.

9. Wrap in the filling.

10. Wrap it into a bun, and the finished product is as follows.

Radish vermicelli vegetarian buns.

Ingredients: flour, yeast, sugar, filling: radish, vermicelli, light soy sauce, oyster sauce, sesame oil, salt, vegetable essence.

Steps: Mix flour, yeast and sugar together, mix the dough with warm water, stir into a flocculent shape, then knead into a smooth dough, cover with plastic wrap and ferment until it is twice as large.

Wash the radish and rub it into shreds, blanch the water in the pot for 1 minute, remove it and squeeze out the water for later use.

Soak the vermicelli in warm water in advance and chop it softly and set aside.

After mixing shredded radish and vermicelli, add 2 tablespoons of oil, 2 tablespoons of light soy sauce, 1 tablespoon of vegetarian oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt, 1 tablespoon of vegetable essence, and an appropriate amount of thirteen spices.

The fermented dough is kneaded and exhausted, divided into small agents and rolled into a thick skin in the middle and thin on both sides, and then wrapped into a bun after adding filling.

The pot on cold water is first proofed for 15 minutes, then boiled and steamed for 12 minutes, and then simmered for 5 minutes after turning off the heat.

Nutritional value of white radish.

1.Enhance the body's immune function

Radish contains rich vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

1. Blanch the radish to choose fresh white radish, when adjusting the filling, cut the white radish into shreds, add an appropriate amount of water to the pot, boil the water and put the shredded white radish into the blanching water, do not blanch for too long, it will affect the taste, blanch the water and squeeze out the water and chop it up before adjusting the filling, which can not only remove the spicy taste of the radish, but also make the filling more delicious.

2. Add oil and mix It is also possible to shred the white radish, marinate it with salt, kill the water, and then squeeze out the water to adjust the filling.

3. Add some ingredients You can also stir-fry the shredded white radish and then adjust the filling, the taste will be better, you can add your favorite side dishes to adjust the filling together, such as eggs, vermicelli, shrimp skin, fungus, etc. are very good, and the buns made are more nutritious and delicious.

How to make white radish vegetarian stuffed buns.

1. Ingredients preparation: white radish, green and red peppers, dried shiitake mushrooms, green onions, ginger and garlic, vermicelli, salt, sugar, light soy sauce, sesame oil, thirteen spices, Sichuan pepper powder, etc.

2. Processing white radish: white radish is selected fresh and small and medium-sized, which has less gluten and is more tender. Wash it, scrape the filaments with a silk scraper, then chop it, then put it in a basin and add salt and stir well, marinate for 10 minutes to dehydrate it, then pour it on a clean cloth, tie the rope tightly, put it on the table and squeeze it hard to squeeze out the water inside.

3. Chop all the green onions, ginger and garlic into minced pieces; Boil the vermicelli in a pot until soft, remove and chop; Soak dried shiitake mushrooms in warm water, wash them, and chop them; Wash and chop the green and red peppers; Finally, pour the above prepared ingredients together, add light soy sauce, sugar, thirteen spices, and Sichuan pepper powder, stir well, and set aside.

4. Finally, after the bun skin is made, when you start to wrap the buns, add salt to the filling, stir well, wrap the buns immediately, and steam them in the pot.