Ingredients: 500g medium flour, 3g yeast, 250g water, radish 1 piece, a few vermicelli, 3 eggs, shrimp skin15g, a little salt, a little chicken powder, a little peanut oil and a little spiced noodles.
Knead flour, water and yeast into a smooth dough and put it in a warm place for fermentation. Wash and shred the white radish, boil the water in the pot, add the boiled white radish and remove the spicy taste of the radish. 3 scrambled eggs, soft-blanched vermicelli with boiling water and cut into small pieces, blanched white radish with cold water, drained, washed shrimp skin with clear water, and put all materials into seasoning basin.
Add proper amount of salt, peanut oil, spiced noodles and chicken powder to the stuffing and mix well. After the dough is taken out and kneaded evenly, it is cut into appropriate sizes and rolled into steamed bread skin. Wrap a proper amount of stuffing and knead into long and round buns. Put the steamed buns in a steamer, wake them for about ten minutes, and steam them on low heat. After the steamer is started, steam on high fire for 15 minutes and take it out immediately.
2. Exercise 2
Ingredients: a radish, aniseed pepper oil (about 2 taels of oil, depending on the increase or decrease of radish), salt, spiced powder, thirteen spices, sesame oil and minced onion and ginger.
Wipe the radish clean and soak it in salt water (which can reduce the phenomenon of soup). Take it out and chop it up after 20-30 minutes, and put it in oil for later use (pay attention to the strength of holding it, so as not to be too dry to affect the taste); Chop the vermicelli after cooking (which can make the filling sticky); Cut mushrooms into small pieces; Add minced onion and ginger, salt, allspice powder, thirteen spices and sesame oil.
When steaming in the pot, don't wait for the water in the pot to boil before putting the steamed bread. Instead, you can put the steamed buns in the pot before the water boils, so that the steamed buns can be heated gradually, which is beneficial to the dough of the steamed buns. Turn off the fire after steaming, pause for a while and then open the lid, so that the temperature will gradually decrease, and avoid the phenomenon of thermal expansion and cold contraction due to rapid opening of the lid. This will have a good effect after steaming.
3. Exercise 3
Ingredients: white radish, tofu, sweet potato powder, onion, ginger.
Step 1: Mix the dough: take 1 kg of flour, 3 g of yeast, sugar 1 spoon and 260 g of warm water as the standard. Into a dough with moderate hardness, twice as big as hair. 1 white radish, clean and peel, and wipe the filaments with a rag. Add a spoonful of salt, stir well and pickle the radish. Take out the water and put it in a container for later use. Cut more onions and Jiang Mo. Dice the tofu, heat the oil in the pot to 60% heat, add the diced tofu and fry until cooked. When the diced tofu is slightly golden yellow, add the shallots and Jiang Mo, continue to fry for a while, and then take out the pan to cool.
Soak sweet potato powder in hot water until soft and cut into small pieces. Heat the oil in the pan, add the vermicelli and stir fry for a while. Then pull the vermicelli around the pot, pour the soy sauce into the empty position in the middle, cook it until it is cooked, and stir it evenly with the vermicelli when bubbles appear. Finally, add onion and Jiang Mo, stir-fry for a while, and take out the pan to cool for later use.
First, mix the three ingredients roughly evenly, then add oil pepper, pepper powder and sesame oil and mix evenly. Add the right amount of salt, a little chicken essence and monosodium glutamate and mix well. After all the fillings are mixed evenly, you can taste them. A little salty is just right.
The baked dough, after exhausting, is kneaded into long strips and cut into agents of uniform size. Flatten and roll the disc. Wrap the steamed stuffed bun, wake it up 15 minutes, put it in a cage, steam it for 25 minutes after the fire and SAIC. Turn off the fire, after 5 minutes, open the lid and take out the pot.