Nutritional staple food in summer——————[Pork and radish stuffed buns]

Overview

Some people think that the diet in summer should be as light as possible, preferably without any oil, so that it can be cool and not dry. In fact, this view is one-sided. Indeed, the human body is hot in summer, and eating too much greasy food will lead to internal heat. However, the hotter the weather, the greater the body's consumption, plus sweating too much. If you eat too light and add too little energy, especially if you eat too little staple food, the body will easily collapse. Today's meat buns are specially prepared to replenish energy in summer. Eat one when you are hungry to ensure that you are full of energy.

Tags

• staple food
• pasta
• home cooking
• pregnant women
• old man
• steamed buns
• winter recipes
• lunch
• dinner
• students
• five spice powder
• flour
• ginger
• green onions
• old soy sauce
• oyster sauce
• pork stuffing
• sichuan pepper oil
• white radish
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Peel and wash radish

   

2. 2 Grate the white radish into thin strips

   

3. 3 Boil water in a pot, blanch the shredded radish for 2 minutes, drain and cool, then squeeze out the water from the shredded radish

   

4. 4 Put the yeast in a bowl and dissolve it with 35 degree warm water

   

5. 5 Pour the yeast water and appropriate amount of milk into the flour separately

   

6. 6 Use chopsticks to stir into a fluffy consistency.

   

7. 7 Knead the flour into a smooth dough, cover it with a damp cloth or seal it with plastic wrap, and let it ferment until it doubles in size.

   

8. 8 Wash and chop onions and ginger and set aside.

   

9. 9 Appropriate amount of green pepper oil

   

10. 10 Add dark soy sauce, oyster sauce, five-spice powder, and peppercorn oil to the meat filling and stir in one direction.

    

11. 11 Add the minced green onion and minced ginger and continue beating in one direction

    

12. 12 Finally, add the shredded white radish that has been squeezed out of the water. If the taste is bland, add some salt and stir evenly.

    

13. 13 Use your fingers to poke a hole in the dough. If it doesn't shrink back, it means it's ready. Knead the fermented dough into a smooth dough.

    

14. 14 Cut the fermented dough into small pieces

    

15. 15 Use a rolling pin to roll the small dough into a bun skin that is slightly thicker in the middle and thinner at the edges. Wrap it with radish meat filling, fold it, seal it, and wrap it into a bun.

    

16. 16 Pour cold water into the pot, place the prepared buns on the drawer one by one, and let them rest for about 15 minutes. Bring to a boil over high heat, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 5 minutes before opening the lid. (Otherwise the buns will collapse, cannot be lifted up, and look flat)

    

17. 17 The steamed buns are ready to come out of the oven! O(∩_∩)O haha~