Some people think that the summer diet should be as light as possible, it is best not to dip a little oil star, so as to cool and not dry, in fact, this view is one-sided, indeed, the summer human body is dry and hot, eat too much greasy things will lead to fire, but the hotter the weather, the more the human body consumes, coupled with excessive sweating, if you eat too much light, the energy to supplement too little, especially the staple food too little, the human body is easily Today's meat buns are specially prepared for summer energy supplementation, eat one when you are hungry to ensure that you are all energized

Making Steps

1.? Peel and wash the radish

2. ? Scrub white radish into thin julienne

3. ? Boil water in a pot, blanch the sassafras radish for 2 minutes, drain and cool, then squeeze the water out of the radish shreds

4. ? Yeast in a bowl, with 35 degrees warm water melt

5. ? Pour the yeast water and appropriate amount of milk into the flour separately

6. ? Stir with chopsticks to form a floc.

7. ? Mix the flour into a smooth dough, cover with a damp cage cloth or seal with plastic wrap and let it ferment until it doubles in size.

8. ? Wash and chop the green onion and ginger and set aside.

9. ? Green pepper oil moderate

10. ? In the meat mixture, add soy sauce, oyster sauce, five-spice powder, pepper oil in one direction and stir.

11. ? Add the chopped green onion and ginger, and continue to beat in one direction

12.? Finally add the water squeezed out of the shredded white radish, taste if the flavor is light, put a little salt, mix well.

13.? Poke a hole in the dough with your finger and it won't shrink back, so it's ready. The dough should be smooth.

14. ? Cut the dough into small pieces

15. ? Use a rolling pin to roll out the small dosage into a bun skin that is slightly thicker in the center and thinner at the edges, wrap it in the radish meat filling, pleat and seal it, and wrap it into a bun.

16. ? Cold water into the pot, the good blank buns, sequentially arranged on the drawer, the second molasses about 15 minutes. Boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and then simmer until 5 minutes before opening the lid. (Otherwise the buns will collapse, not rise, look flat)

17.? O(∩_∩)O hahaha~

Tips

1. Angie's yeast and steamed bread improver diluted with warm water (35 degrees or so), not too hot water.

2. Do not lift the lid of the pot during steaming, and do not lift the lid immediately after turning off the heat, simmer for another 5 minutes before opening the lid. (Otherwise, the buns will collapse, can not rise, look flat)

3. If the meat is too dry when making traps, you can properly beat in a little cold water, stirring. The proper water is for the meat to taste better, more tender and juicy.