Salty fragrant soft ༄ "radish wide flour pork buns" ༄

Eat radish in winter and ginger in summer, and sweep away minor illnesses and disasters for good health, you must also follow this principle... What's more, my sister-in-law's radish has a bumper harvest again, and it is so fresh that it has just been unearthed, so you must come to a pot of steamed buns to try it... Radish, wide flour with diced pork, to tell you a secret, radish especially likes seafood, whether it is small sea rice or shrimp skin, or scallop dice, octalus, shrimp are OK, when the stuffing is grabbed, the thief tastes... Today, I share the salty and fragrant soft ༄ "radish wide powder pork bun" ༄ method, and the babies who don't like to eat radish praise it for being super delicious

Ingredients

Dough:

Flour 500 g

Yeast 5 g

Warmwater 300 g

Filling:

Greenradish 1 pc

wideflour 1 handful

smallsearice 1 handful

pork 100 g

shallot 2 slices

ginger 4 slices

coriander 1 t

soybeanpaste 1 scoop

cookingwine 1 scoop

lightsoysauce 2 scoop

darksoysauce 1 scoop

Oystersauce 1 spoon

Sichuanpepperpowder 1 spoon

thirteenspices 1 spoon

salt 1 spoon

chickenbouillon 1 spoon

cookingoil 3 spoons

Cooking Instructions

Add flour and yeast to the bowl and stir while adding warm water to form a dough.
Knead the dough into a soft dough and cover with plastic wrap until it doubles in size. Remove the head and tail of the green radish, wash it, and rub it into thin strips.
Add water to a pot and bring to a boil, add shredded radish and blanch for two minutes, remove the supercooled water, and soak for half an hour after changing the water.
Wide flour, add water to the pot and boil after the water boils, add wide flour and cook until soft.
Remove and finely chop, chopped green onion, coriander foam, ginger slices.
Wash the pork and chop it into small cubes, wash the sea rice and set aside.
Squeeze out the excess water and chop the shredded radish.
Add oil to the pot, add the ginger slices and fry them until they are fragrant. Add the diced pork and stir-fry until browned.
Add chopped green onion and stir-fry until fragrant, add soybean paste, cooking wine, light soy sauce, dark soy sauce, oyster sauce and Sichuan pepper powder to bring out the flavor of the sauce.
Add the flour and sea rice and stir-fry well.
To the radish shredded pot, add salt, chicken essence and coriander foam, if you don't like it, you can not add coriander, you must add what you like, the taste is absolutely amazing, just mix well.
The leavened dough is moved to a cutting board and kneaded to vent and kneaded into thin strips.
Divide into small dough of equal size and flatten.
Roll out the dough with a thick middle and thin edges, and add an appropriate amount of filling.
Wrap it up, put it all in the steamer and ferment it for 20 minutes.
Turn on high heat and steam, continue to steam for about â†”ï¸ 15 minutes after the water is boiled, turn off the heat and simmer for 5 minutes.
Fluffy and soft.
Salty and delicious