My family is a combination of the north and the south, although the diet is shared between the north and the south, but the staple food in the north is still more handy, because there are many patterns, and I can't get tired of changing patterns every day. Just like this bun, you can use whatever ingredients you have in your hand, so you can say that you can easily come with it without thinking about it.
Today, there is no meat in this big bun stuffed with radish, but there is a small shrimp skin with a high calcium content, and a handful of small leeks with good color and fragrance. The buns are soft and soft, with a thin skin and big filling, and I ate 4 of them in one meal, because there are more dishes, so I don't have to worry about exceeding the standard.
Eating more radish is good for the body, eating raw food, cooked and regulating qi, which is rich in protein, crude fiber, and a variety of nutrients. The homegrown "national dish" is not expensive either. This Bian radish was bought in the supermarket, 9 cents and 9 pounds, which was 5 cents and 1 pound cheaper than the vegetable market, and it cost less than 3 yuan to return to the bag.
The uneaten steamed buns are served as breakfast for the next two days, and they are "steamed" in the pot or fried in the frying pan until they are browned and crispy, and they have different flavors.
---Shopee skin radish buns]--
【Dough】 800 grams of all-purpose flour, 8 grams of dry yeast, 500 grams of water at room temperature
【Filling】 1200 grams of radish, 100 grams of shrimp skin, 150 grams of sweet potato vermicelli, 100 grams of leeks, 80 grams of vegetable oil, 8 grams of salt, 5 grams of chicken essence
[Production].
1.Kneading: Put flour, yeast and water into a basin, stir it into a flocculent shape with chopsticks, then knead it into a smoother dough, cover it and put it in a warm place to ferment;
2.Handle the filling when fermenting the dough: Sweet potato vermicelli is squeezed into small sections of about 2 cm, washed twice with cold water, soaked and softened; It can be soaked in advance, and drained when mixing the filling;
3.Group photo of filling materials: Bian radish, dried shrimp skin, small leeks planted on their own balcony (commercially available leeks are also acceptable);
4.Pour oil into the pot, don't wait for the oil to be hot, put the shrimp skin into the pot, stir-fry over low heat until slightly browned, turn off the heat, and let it cool; The shrimp skin should be stirred to a lighter color than the perfect state, and the residual temperature will be further heated.
5.Cut the radish into 4 large pieces, rub the filaments with a silk grater, and then chop some with a knife; Leeks are also chopped;
6.Put shredded radish, leeks and shrimp skin into a large bowl, mix well, and seal the vegetables with shrimp oil;
7.Before wrapping, add drained vermicelli, salt, and chicken essence, and mix well; The amount of salt is adjusted according to taste;
8.The dough is twice as large as it is light, and the dough has uniform pores and a pleasant fermented sourness.
9.Put the dough on the board, grab a handful of flour and knead it to exhaust, knead the long strips, cut the agent, and roll it into a round skin that is slightly thinner around and thicker in the middle;
10.Put the stuffing on the round skin and wrap it into your favorite bun; The amount of filling depends on personal craftsmanship, because there are vermicelli added, the radish juice will be absorbed by the vermicelli, so there is no need to worry about leaking the soup;
11.Put the buns in a steamer covered with oiled paper or oil, and ferment for 20-30 minutes, adjusting the time according to the ambient temperature: the temperature is low, and the fermentation time is longer; The temperature is high, the fermentation time is short;
12.The dough blank is sent to 15-2 times larger, significantly larger and rounder, high heat, steam for 12-15 minutes after steaming, adjust the time according to the heat of the pot; Simmer for 3 minutes.
[Apple's private talk].
1.Do not put salt and kill water in shredded radish, and mix the filling directly, so that the nutrients in it will not be lost;
2.The water content of radish is different, so the vermicelli can be put more appropriately;
3.The shrimp skin is not fishy after stir-frying, and it has a strange fragrance;
4.It is also delicious to wrap dumplings, steamed rolls, and baked pies with this filling.
"Make food with love and record beauty with heart; Bring out the mellow taste of the ingredients in a simple way." I'm a dancing apple in meggy, I've been an English teacher for 18 years, and now I'm a home cook, health manager, nutritionist, food writer and author of "Home Cooking with Million Hits" in the kitchen for love. Gather here every day to share a variety of home-cooked food, stir-fry, soup, snacks, pasta, baking, and make life delicious.