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Beef stuffed with steamed buns with white radish or carrot?
"Beef and radish stuffed buns" are made of white radish, and the method is as follows:

Ingredients: beef 250g, white radish 300g, flour 150g, low-gluten flour 300g.

Seasoning: 2 tablespoons of salt, half a spoon of chicken essence, half a onion, one piece of ginger, 2 tablespoons of soy sauce, appropriate amount of blending oil and appropriate amount of pepper oil.

Steps:

1. Prepare flour and low-gluten flour and mix well in a pot. Dilute Angel Yeast and steamed bread improver with warm water (about 35 degrees), mix with flour to form smooth dough, cover with wet cage cloth or seal with plastic wrap, and ferment to twice the size. Practice:

2. Rub the radish into filaments, add a spoonful of salt and let it stand for 15-20 minutes.

3. Wash and chop the onion and ginger for later use.

4. Add oil to a hot pan. After the oil is hot, add chopped green onion and steamed stuffed bun seasoning, and stir-fry until fragrant. Deep-fried chopped green onion oil, cool for later use.

5. soak the beef for a while in advance, remove the blood, and then cut it into minced meat.

6. Put the chopped minced meat and minced ginger into the cooled chopped green onion oil, add appropriate amount of pepper oil, chicken essence and salt, and beat in one direction.

7. The shredded radish has lost a lot of water and squeezed dry.

8. Add shredded white radish that has been squeezed out of water and mix well.

9. Insert a hole in the dough with your finger, and it will be ready if it doesn't retract. Ventilate the fermented dough and knead it into smooth dough.

10. Cut the fermented dough into small doses.

1 1. Use a rolling pin to roll the small dose into a steamed stuffed bun with a slightly thicker middle and a slightly thinner edge, and wrap it with beef and radish stuffing.

12. Fold, seal and wrap into steamed buns.

13. Put cold water into the pot, and put the prepared green steamed buns on the wet drawer cloth in turn, and let them be cooked for a second time 10 minute. Bring the fire to a boil, turn to low heat and steam for 15 minutes, then simmer for 5 minutes before opening the lid.

14. Just take it out of the pot.