Radish Filling Buns: A Traditional Homemade Recipe (Thin Skin, Large Filling, Soft and Not Collapsed)
Radish is a commonly found ingredient in our lives. The nutritional value of radish mainly manifests in the following aspects:
First, promote digestion and enhance appetite. Because radish contains mustard oil, amylase and fiber, it can accelerate the movement of the gastrointestinal tract and improve the function of the digestive system.
Second, strengthen the body's immunity and has anti-cancer effects. The components in radish can stimulate the normal cells of the human body to produce immune antibodies, strengthen the body's resistance, and radish also contains lignin, which can improve the vitality of macrophages and engulf cancer cells.
Third, radish contains various trace elements and vitamins, which has a therapeutic effect on diseases. Radish does not contain sugar, does not contain cholesterol, and is suitable for patients with hypertension, hyperlipidemia and hyperglycemia to eat for a long time.
Radish recipes and eating methods are many, the most common is to pack radish buns. Today, let's teach you the authentic radish bun recipe.
1, 500g of flour, 4g of yeast, use 260g of warm water and flour, knead into a dough, ferment for 2 times.
2, Shred the radish into strips, blanch in boiling water for a while, after blanching immediately pass through cold water, squeeze out the soaked radish strips, chop them, put them into pre-soaked seaweed, vermicelli, and add chopped green onions, ginger.
3, Heat the oil in a pot, heat the oil to 80%, add green onions, ginger, garlic, cardamom fry until slightly yellow, remove the residue, let the oil cool.
4, Add the radish strips into the pre-fried oil, mix well, first add oil to lock in the moisture of the radish, so the steamed buns are particularly delicious. Add thirteen spice, pepper powder, flavor essence, oyster sauce, salt, chicken powder appropriately, mix well, and then you can wrap.
5, When the dough has fermented twice, the fermentation is complete, put the dough on the cutting board to knead and release air, pull out buns, roll into small pancakes with thin edges and thick centers, and wrap into long buns or round buns, and let the wrapped buns rest for 20 minutes, and then put them on the pot to steam.
6, When the buns are rested, steam for 20 minutes (according to the size of the buns, adjust the time), after steaming, stop for 3 minutes before opening the pot cover to prevent the buns from shrinking back.
Buns are out of the pot, the taste is particularly wonderful, delicious, if you have time, you can make a bun to eat, if you need a detailed recipe, you can find my recorded video, which contains the production methods of various Shandong noodles.
