I have lived in the north since I was a child, and I have eaten steamed buns for decades, and I still like to eat them very much, but at that time, the conditions at home were not very good, my mother was very busy every day, and I didn't have much time to make steamed buns.
Now life is good, what you want to eat at any time to do, now the frequency of steaming buns is high, rarely buy again, love to eat what stuffing to make stuffing, in winter is naturally the best to use radish to make stuffing, it is very fresh and tender, and then with fresh pork, the steamed bun filling is fragrant and delicious, delicious.
When it comes to radish and pork stuffed buns, some people may think that they are not delicious, if so, it is most likely that the filling is not adjusted well, and if you want to make radish pork stuffed buns, the processing of radish is very important, if it is not processed well, the made buns will definitely not be delicious.
Because radish has a spicy flavor and an indescribable smell, it is not recommended to mix it directly with pork filling before mixing the filling. So how to make radish pork stuffed buns, how to deal with radish?
Teach you a trick, handle it so well, the filling is full and juicy and delicious! Let me share the method of adjusting the filling of radish and pork filling, friends who are always not good at it hurry up and take a look, and learn to make food for their families, which is more delicious than buying, come and take a look.
The steps are as follows:
Prepare a piece of pork, a radish, there are many kinds of radish, it is recommended to use green radish, if not, use other radish instead, pork with fat and lean parts, it is recommended to use pork belly, it is not recommended to use lean meat or hind leg meat, the taste made with them is very poor, and the fat of pork belly is larger, and it is more suitable to match radish.
First, the pork is processed, peeled, washed and chopped into minced meat, the radish is washed and rubbed into thin shreds, and then a bowl of cooking water and a bowl of spice oil are prepared.
The water is soaked in green onion, ginger and pepper heating water for a while, and the water is ready after the water cools down; The cooking oil is made of green onion ginger, Sichuan pepper, star anise, bay leaves, add oil and fry slowly, the ingredients are fried and scorched, and the oil in the pot is the oil with fragrance, which can be used after cooling.
Although it is a little troublesome to make the water and spice oil, it is worth it to do it for the sake of deliciousness, and it has a good effect on it when it cools down later and is used to adjust the meat filling.
Some people may not like to eat ginger, but there is a big difference between adding ginger granules to the meat filling, and the fragrance is obviously different.
After stirring, add water, add a few laps at a time, add again after the water disappears, and so on until the meat filling becomes full.
Then pour in one or two spoonfuls of spice oil, continue to stir in the same direction, fully mix the meat filling and adjust it, and finally put the spice oil to pay attention, some people may directly use sesame sesame oil instead, although this is simple and convenient, but the effect is very different, try to know, with homemade spice oil than with sesame oil is more fragrant.
Next, to process the radish, the shredded radish is slightly shortened, or you can chop a little, cut it according to your preference, add a little oil to the wok, pour the radish into the pan after heating, and stir-fry until the radish is soft and the moisture is gone.
After turning off the heat, let it sit for a while, pour in the meat filling when it is not hot, add a little green onion to it, and mix it well with chopsticks, so that the radish and pork filling is ready.
Finally, take out the dough, knead and exhaust it many times, and then sort out several agents, each agent is pressed and rolled into a suitable thickness of the skin, wrapped with an appropriate amount of filling, and closed to make a bun shape. If some of the bags are not good, you can refrigerate them for a period of time before wrapping.
Add warm water to the steamer, put the buns in for a second proofing, turn on the high fire when it becomes twice as big, continue to steam on high heat for 20 minutes, turn off the heat after the time is up, and simmer for another five minutes to get out of the pot, the steamed buns must eat a few more, much more delicious than the second hot one, full and juicy, and the taste is so fragrant.
How to make radish pork stuffed buns, how to deal with radish? Learn this trick, put the radish in the pot and stir-fry, so that you can not only remove the water, but also remove the spicy and bad taste, and the taste is also very good when mixed into the meat filling, it will not be so abrupt, if you haven't done it before, you can try it. That's all for my sharing, if you like me, please follow me.
Source: Big Mouth Chef