Meaty shredded radish buns

Overview

The reason why it is called meat-flavored shredded radish buns is because it does not have much meat, only 110 grams. However, with this little bit of minced meat, it is really good to mix with these shredded radish, so this shredded radish buns have always been my daughter's favorite. whee. (Expand)

Tags

• staple food
• home cooking
• aged vinegar
• chives
• clear water
• cooking wine
• flour
• ginger
• light soy sauce
• oil
• white sugar
• yeast
• milk
• radish
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Let’s make the dough first. Mix the baking powder into the flour or mix it with a little water.

   

3. 3 Stir into dough.

   

4. 4 Knead into dough. Cover with plastic wrap or a damp cloth and place in a warm place to ferment.

   

5. 5 Next, make the bun filling. Wash the radish and grate it into shreds.

   

6. 6 Prepare some ginger and green onions.

   

7. 7 Blanch the shredded radish in a pot of boiling water. Wait for the water to boil again and leave it on for a few seconds. Then take it out and rinse it with cold water, then squeeze out the water and set aside.

   

8. 8 Pour oil into the pot, add ginger and green onions and stir-fry until fragrant, then add minced meat and stir-fry.

   

9. 9 After frying until it changes color, add cooking wine, mature vinegar, sugar, light soy sauce and continue to stir-fry.

   

10. 10 After adding the ingredients, stir-fry the meat over low heat until fragrant, then add the prepared shredded radish.

    

11. 11 Add salt and stir well. If you like chicken essence, you can leave it in.

    

12. 12 Then let it cool down before making steamed buns.

    

13. 13 When the dough has risen to double in size, if you insert your finger into it, the hole will not shrink back immediately.

    

14. 14 After deflating the dough and kneading it a little, you can knead it in two parts without much effort. Roll into strips and cut into pieces.

    

15. 15 Take the dough, flatten it, and roll the edges slightly thinner.

    

16. 16 Put appropriate amount of filling.

    

17. 17 If you want round buns, place the seam downwards.

    

18. 18 The wrapped buns can rest for 15 minutes.

    

19. 19 Pour oil on the steamer and add cold water to the pot.

    

20. 20 Bring to a boil over low heat, steam over medium heat for 10 minutes, then stop the heat and simmer for 2 minutes.