In October, this dish is in season, green and affordable 2 yuan and 1 catty, and the steamed buns are tender, juicy and soft

【Pork buns with radish vegetables】

Ingredients: 500 grams of radish, 300 grams of pork, 1 tablespoon of ginger powder, a pinch of chopped pepper, a pinch of Sichuan pepper powder, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sesame oil, a pinch of salt, 500 grams of all-purpose flour, 3 grams of yeast, 250 grams of warm water

Method: 1. The yeast is melted with warm water, slowly poured into the flour and stirred into a dough with chopsticks, kneaded into a smooth dough by hand after the dry flour is not seen, covered with plastic wrap and placed in a warm place to ferment, and the dough grows about twice as long.

2. Cut off the roots of the radish cabbage, clean it several times, there are still small green worms and sediment on the leaves, clean it, this radish dish looks like it, put it aside for later use.

3. Wash the pork, wipe it dry, peel it and cut it into small pieces, and grind it into minced meat with a food processor.

4. Add ginger powder, chopped pepper, pepper powder, soy sauce, oyster sauce and salt to taste the minced meat, the taste can be a little salty, and it will be just right after adding radish vegetables.

5. Boil a small half pot of boiling water, blanch the radish vegetables for one minute, take them out, pinch the water and chop them into cubes.

6. Add sesame oil and mix evenly, pour it into the meat filling and mix well, and put it in the refrigerator for two hours.

7. The dough is fermented to twice the size, and there is a fine honeycomb coal in it, take it out and add an appropriate amount of dry flour to knead it to expel the air inside.

8. Knead the dough and divide it into 8 equal parts, and then carefully knead each one smooth.

9. Roll out the dough with a rolling pin into a thick round skin with a thick middle and thin sides on both sides, and dip it in a little dry flour to prevent adhesion.

10. The dough is wrapped in meat filling, put it on non-stick oil paper for secondary fermentation, the bun grows about doubled, and it becomes very light to pick up, which means that the water in the steamer is boiled, the bun is put in and steamed for ten minutes, and the fire is turned off and simmered for three minutes.

Tips:

The astringency in the radish dish is a bit heavy, stir-fry and steamed buns should be blanched before cooking, reduce the astringency in the dish, and the meat filling can taste heavier when the bun filling is seasoned, and there is no need to add salt to season after adding vegetables, the moisture in the vegetables will not be precipitated, and the bun filling will be tender and juicy.