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\”I made white lard with pig fat yesterday. The remaining oil residue I came in hand and chopped it into the pork and radish filling. After the buns were steamed, it was very delicious and juicy. \”
The details of the ingredients [123
- Practice of pork radish slag buns
200 grams of lean meat cut into diced and chop into minced meat.
2 Largard residue is also chopped into the end.
3 Wipe the silk after washing the green radish.
4 Simp the radish shredded (add salt in the pot, give the radish shredded bottom flavor).
5 Rinse the vegetable oil in the radish with water after scalding.
6 Put it on the chopping board and chop it (I don’t like long radish silk).
7 Pour the radish into the pot of minced pork and oil residue.
Onion ginger and garlic chop into the end.
Pour the minced onion ginger and garlic into the pot. Add raw soy sauce, old soy sauce and oil consumption, cooking wine, and then add thirteen incense (because lard residue contains a lot of oil, so it does not use cooked edible oil).
Stir evenly and marinate for half an hour.
Mix high gluten flour, yeast, salt and water, knead into a smooth dough, cover the lid for fermentation.
fermented to twice as large.
Tear the dough with your hands, and the internal organization is rich in mesh structure.
After removing the dough out for 20 minutes, roll it into a strip.
Roll it into a buns.
Packing into the filling into a bun that is wrapped into eighteen %.
The wrapped buns are put into the bamboo cage.
Steam the pan for 20 minutes.
The finished map (this dinner looks like happiness and happiness).