White radish meat buns

Overview

Winter is the season when white radish is on the market. The white radish in this season is big, sweet and cheap. As the saying goes, eat radish in winter and ginger in summer. It doesn’t take a doctor to prescribe it. White radish is a seasonal vegetable in winter and a good ingredient for health preservation. Because the weather is cold in winter, people eat more hot foods, which easily accumulates fire in the stomach. Radish is a cold food, and eating radish can dispel fire and promote fluid production. Therefore, eating radish regularly in winter will make it less likely to get angry in spring. In ancient times, there was a saying that when radishes are on the market, doctors are no longer on the market, which means that when radishes are on the market, doctors are no longer needed. Of course, this is a bit exaggerated, but radishes are indeed very good things. Pork and white radish are used as fillings for steamed buns. The two can borrow the flavors of each other, and the combination of meat and vegetables is warm and healthy.

Tags

• staple food
• pasta
• home cooking
• children
• steamed buns
• fast food
• lunch
• chicken essence
• minced pork
• oyster sauce
• thirteen incense
• warm water
• white radish
• yeast
• plain flour
• salt
• vegetable oil

Ingredients

Steps

1. 1 Chop the white radish, add vegetable oil and mix well, marinate for 10 minutes to control the moisture, then add minced pork, add vegetable oil, salt, chicken essence, oyster sauce, thirteen spices, stir in one direction and set aside.

   

2. 2 Mix flour and yeast powder, slowly pour in warm water, and stir with chopsticks to form a fluffy consistency.

   

3. 3 Knead the dough until the surface is smooth, cover with a lid or plastic wrap, and let rise in a warm place until doubled in size.

   

4. 4 Dip your index finger in flour and poke a hole in the middle. If the hole does not collapse or shrink back, you can see that the dough has formed a honeycomb shape inside. It is ready to ferment.

   

5. 5 Knead the fermented dough evenly until the surface is smooth, and cut into dough pieces of similar size. There will be no obvious air bubbles on the cut surface of the dough pieces.

   

6. 6 Roll out the small dough into a bun wrapper and fill it with white radish meat filling.

   

7. 7 After wrapping the buns, place them on a steamer covered with a drawer cloth. There should be a gap in the middle, because they will grow bigger during steaming. Let it rise for a second time for 20 minutes (adjust the rising time according to the temperature) until it doubles in size.

   

8. 8 Bring the water to a boil over high heat, steam over medium heat for 20 minutes, turn off the heat, and simmer for 5 minutes before uncovering the pot.

   

9. 9 Appreciate the finished product picture.

   

10. 10 Appreciate the finished product picture.