Traditional Culture Encyclopedia - Traditional stories - The filling method of pork radish steamed stuffed bun.
The filling method of pork radish steamed stuffed bun.
Seasoning: salt, onion and blended oil.
Specific steps:
1. Wash a carrot.
2. fork the radish into silk.
3. Put a proper amount of water into the pot, put shredded radish into the pot, and blanch the radish with hot water.
4. Then put the scalded radish on a white cloth and wring out the water.
5. A piece of pork.
6. Chop the minced meat and put it in the basin.
7. Chop chopped green onion.
8. Put the chopped radish and chopped green onion into the basin.
9. Add vermicelli and salt, soy sauce and peanut oil and prepare the pit.
10. Pre-made dough.
1 1. Knead into strips.
12. Divide it into small pieces.
13. Roll into small round cakes.
14. Add a proper amount of meat stuffing.
15. Hold the trap with your thumb and start pinching with the index finger of your other hand.
16. This is the first steamed stuffed bun.
17. Put a proper amount of water in the pot.
18. Put the wrapped buns on the steamer and simmer for 20 minutes.
19. Finished product drawings:
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