Search TopicFull Attendance ChallengeDecember In the cold winter, each ingredient has a unique charm. Radish is one of the most common and delicious ingredients of the season. Today, I steamed a pot of radish vermicelli meat buns, each skin is soft and fragrant.
1. First come to mix the noodles, the basin is 500 grams of flour, add some sugar, a package of highly active yeast powder, and then use 280 ml of warm water of 35 degrees to mix the noodles, turn the side and stir evenly, stir into a dough flocculent, and then knead the dough into a smooth one. Cover with plastic wrap and let rise to twice as long.
2. Prepare a green radish and scrape it into thin wires with a scraper. After the water in the pot is boiling, add a spoonful of salt and pour in the shredded radish and blanch the water, which can remove the spicy taste of the radish and make it more crispy and tender. After scalding soft, take out the water and pour it into the basin for a while with cold water, then squeeze out the excess water inside, put it on the panel and cut it into small pieces, so that it is convenient to mix the filling and put it into the basin for later use.
3. Heat the oil, pour in the minced meat, and stir-fry. Go, fry the minced meat until it changes color, then pour in chopped green onions, put in light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, five-spice powder, continue to stir-fry evenly, fry the seasoning until fragrant, then pour in the soaked vermicelli segments, fry until the mixed strips are full of soup, turn off the heat to cool it for a while, and after the temperature drops, pour it into the radish, stir it well with chopsticks, and smell particularly fragrant.
4. At this time, the dough is also launched, there are a lot of small bubbles in it, take it out and knead it for a while, pat the air inside, and then roll it into long strips, cut it into an area of uniform size, and then roll it into a round dough sheet, the edge is a little thinner, put in the appropriate amount of filling, and then close it like this, and then wrap it into a bun embryo and put it in the steamer, and wake up for 15 minutes for the second time. The repaired raw embryo should be pressed by hand without collapsing, and it should be steamed for 15 minutes after boiling on high heat, and simmered for a while after turning off the fire to open the lid, so as to prevent the buns from retracting after being exposed to cold air. The skin of the radish mixed meat bun is very smooth, fluffy and soft, the skin is thin, and the filling is large, which tastes delicious and delicious, nutritious and delicious.