Hot bread stuffed with radish leaves

Overview

At the beginning of summer, when my aunt's family was thinning out the white radish fields, they picked out a large bag of fresh radish leaves. My mother-in-law spent the whole morning picking and washing them, soaking them in water and putting them in the refrigerator to be processed when we get home. In autumn, we turn it into a pastoral delicacy with a clear earthy flavor and fresh radish tassels.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• chicken essence
• cooking wine
• flour
• fresh clams
• hot water
• pork belly
• radish tassel
• tofu
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 After picking and washing the radish leaves, put them in hot water to collect the moisture. Then chop.

   

2. 2 Boil a bowl of water with the water collected from the radish leaves, pour it into the flour, and mix it into hot noodles.

   

3. 3 Separate the fat and lean pork belly and dice them separately.

   

4. 4 Fatty pork belly fried in oil.

   

5. 5 Brown the sliced tofu on both sides in the pork belly frying oil.

   

6. 6 Dice the cooled pan-fried tofu.

   

7. 7 Boil fresh clams in cold water with a little salt, remove the shells and mince the clam meat.

   

8. 8 Mix all ingredients and seasonings.

   

9. 9 Put the wrapped buns in a cold pot, turn on the steam for about 10-15 minutes, and the delicious radish-tasseled buns will be out of the pot