It's a must to learn how to make green radish, the method is simple, thin skin and abundant filling, and the whole family loves to eat it.

It's a must to learn how to make green radish, the method is simple, thin skin and abundant filling, and the whole family loves to eat it! Talking about radish, everyone is quite familiar with it. It is a vegetable that everyone likes to eat. Usually, everyone likes to buy some radishes and eat them, or stir-fry them. Have you ever made radish stuffing buns, which taste thin skin and abundant filling, and the filling is also delicious and tasty!

Latest way to eat radish, no pickling, no stir-frying, no soup. It's simple to make, juicy and delicious, and satisfying. There are many ways to make radish, and most people like to pickle it. Once pickled, it can last for 20-30 catties, enough for the family to eat for a year. Pickled radishes can only be used as side dishes. I prefer to use pickled radishes as filling for buns, which is very delicious!

Prepare a green radish, wash it clean, peel off the outer skin, and then shred it into thin strips. Add a little salt to the radish strips and stir. Let it marinate for about 15 minutes to drain out the moisture. Then, separately soak vermicelli noodles and wood ear mushrooms in hot water. In a bowl, beat 3 eggs with a little salt and cooking wine.

Prepare an appropriate amount of flour, add 60 degrees of warm water and flour, and stir into a flocculent state. Knead into a dough. If the surface cannot be kneaded smoothly, let it rest for 10 minutes. Look at the radish strips, a lot of water has been pickled out, squeeze the radish strips dry, put the radish strips on the cutting board and cut them into small pieces, then cut the wood ear mushrooms and vermicelli noodles into small pieces as well.

Put the radish stuffing, wood ear mushroom stuffing, and vermicelli noodles into a basin, add the egg stuffing, salt, pepper, and thirteen spice, and add a little edible oil and fragrant oil, and stir until well combined. Then, knead the dough smooth, and then roll it into strips, cut into equal pieces, and roll out the dough into wrappers, put the filling into it, and then wrap it up. Put the buns into a steamer, add water and steam for 15 minutes, and then you can take them out.

Note:

First: Cut the radish into strips (or use a grater to shred it), add a little salt to drain the moisture, and it can also remove the spiciness of the radish.

Second: When making the filling, add some side dishes (do not add meat inside), and add some seasonings, then the filling is finished.

Third: Because the dough skin is very thin, and the filling is easy to cook, so it takes 15 minutes to steam them out. This is not bread dough, so turn off the fire and take them out directly.

This is the most detailed method of making radish buns. Have you learned it? Making buns at home without adding various additives, thin skin and abundant filling, and the filling is also delicious and tasty. If you like this radish bun, don't forget to bookmark it, and make it at home when you have time.