How to make steamed buns stuffed with pork and radish

1

Clean the Xinmei big radish, and the cracked radish is also delicious when made into stuffing

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2

Use a grater to grate it into shreds, then cook it in a pot of cold water. After the water boils, lower the heat and be careful to prevent the pot from overflowing

3

When the cooked shredded radish is left to warm, squeeze off the excess juice and chop it randomly with a knife to make the shredded radish shorter

4

Put more vegetable oil in the wok, stir-fry the pork stuffing into the wok

5

Pour in an appropriate amount of soy sauce and light soy sauce, soy sauce for coloring, light soy sauce for seasoning; green onion and ginger You can adjust the seasoning according to your taste

6

Put the shredded radish that has been squeezed out of the water into the meat filling, and stir evenly so that the broth can be fully mixed with the shredded radish. You can taste the saltiness to decide how much salt to add

7

The fermented dough can be used when it is half-risen. If you like a softer texture, you can wait until the dough is fully risen. , lift the dough, and it will show fine pores, and the dough is 2-2.5 times the original size, the fermentation is successful

8

Take out the dough, place it on the chopping board, and deflate it Roll into long strips and cut into dough balls of the same size

9

Roll into a round dough with a thicker middle and thinner edges

10

Take an appropriate amount of shredded pork and radish stuffing and place it in the middle of the dough

11

Wrap it into a bun. The one I made doesn’t look good, so as long as the soup doesn’t leak out, just make do with it

12

After the buns are wrapped, place them on the curtain for the second round

13

You can also place the buns directly on the bed Put the steamed buns in a pot with a damp cloth for the second time

14

When the buns are 1.5 times the original size, you can steam them on high heat, turn on the steam and steam for about 20 minutes; after the buns are steamed, simmer for 5 Open the lid after about 15 minutes to prevent the skin from shrinking due to sudden cooling

15

Have a bowl of porridge, put on the big buns, and start eating

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Although the steamed buns of half-risen dough are not as round as those of full-risen dough, they taste good