Radish tassel buns practice
Input preparation: radish tassel, pork, pepper, soy sauce, green onions, sesame oil, salt, etc.
Practice steps:
Prepare a clean basin, put a little yeast, pour in the right amount of warm water, stirring a little bit until the yeast is completely melted, and then poured in the right amount of flour, stirred into flocculent, kneaded into a smooth dough, covered, and then placed in the warm place. Cover and let rise in a warm place until it doubles in size.
Minute the pork, peel and clean the scallions and chop them, peel and clean the ginger and chop it, put them in a small bowl, pour in the appropriate amount of soy sauce, pepper, mix well and set aside to marinate for a while.
Select the right amount of fresh good quality radish tassels, remove the old stems and yellow leaves rotten leaves, wash with water, add cold water to the pot, add a few drops of cooking oil, heat on high heat to boil, and then into the radish tassels blanching, until it turns green, fishing out radish tassels to cool, squeeze out the inside of the water and cut into pieces of minced small dices.
Put the radish tassels in a large bowl, pour in the appropriate amount of cooking oil and mix well, and finally pour in the marinated meat, continue to sprinkle a little salt, sesame oil, and mix well into the bun filling.
Pour the dough on top of a board, empty the air, knead it into a firm dough, continue to knead it into a long strip, cut it into dosage pieces, roll it into a bun skin, put the appropriate amount of filling in the middle of the skin, pinch the folds and wrap it into a bun, put it aside, cover it with a cage cloth, and let it rise for fifteen minutes or so.
Add cold water to the pot, put the buns into a steamer basket, heat and boil over high heat, continue to steam for about 15 minutes, the buns will become cooked, turn off the heat and simmer for about 5 minutes, you can take out and eat, so that it does not shrink.