How to make white radish buns and how to eat white radish buns?

1. Prepare ingredients: flour, white radish, pork, minced onion and ginger, salt, sesame oil, oil, oil consumption, soy sauce and cooking wine. Proofing flour and flour in advance, and making steamed buns when proofing.

2, minced pork, add cooking wine, soy sauce, onion ginger, salt, sesame oil and mix well. Put a few fried peppers in the pot, take out the fried pepper paste, pour hot oil into the pork stuffing and mix well. Our family doesn't need seasoning, but uses pepper oil to flavor. The thick pepper oil is particularly fragrant.

3. Prepare white radish, clean shredded radish, marinate with salt 10 minute to remove the spicy taste of radish, marinate water, and squeeze shredded radish out with clean cloth. Don't squeeze it too dry, or all the nutrients in the radish will run away.

4. Put the squeezed white radish into the meat and stir well.

5, the dough is twice as big as the original, take a piece of dough and knead it on the chopping board, knead it into long strips and cut it into the same size, and roll it into a big dough. Put stuffing in the leather, knead it in turn, seal it and wrap it up, and a lively little steamed stuffed bun appears? It takes about 10 ~ 15 minutes for the wrapped buns to wake up.

6. Put the steamed bread in a steamer and steam it in cold water for 30 minutes.

7. Turn off the steamed stuffed bun and simmer for three minutes, otherwise the steamed stuffed bun will collapse and can't get up, looking flat. The steamed stuffed bun is out of the pot, and the chubby radish and pork steamed stuffed bun is out of the pot.