White radish sauce sachets, family loves the taste

Preparation of white radish sauce sachets

Ingredients Required:

White radish, shiitake mushroom, fungus, shrimp skin, soybean paste, thirteen spices, salt, sugar, chicken essence sesame oil, edible oil

1. Mix the dough before adjusting the filling: 300 grams of flour, 3 grams of yeast, a small spoon of sugar, mix the dough with warm water, and let it rise in a warm place until it is twice as large.

2. Wash, peel and cut the radish into thin strips.

Wash the mushrooms and remove the stems.

Remove from the pot and put the water, after the water boils; Blanch the shredded radish and shiitake mushrooms for one minute respectively and remove them.

3. Chop the blanched radish shreds a little more; Shiitake mushrooms are also cut into small cubes. Remove the excess water and put it in a basin.

Then add an appropriate amount of sesame oil and mix well to lock in the moisture.

4. Put oil in another pot (put a little more oil), stir-fry the pot with chopped green onion and ginger, add a spoonful of soybean paste, a little thirteen spices, and a little sugar and fry until fragrant.

Add a handful of shrimp skin and stir-fry evenly.

Finally, put in the soaked and chopped fungus, a little salt, chicken essence, and a little water starch before turning off the heat to thicken, and put it in a basin.

Mix well so that the filling is ready.

5. Take out the proofed dough and knead the dough on the cutting board to exhaust. Filling, rolling, filling.

6. Cover with plastic wrap and let rise for 10 minutes, then put on a pot with cold water.

Once the pot is boiling, steam for another 10 minutes. Turn off the heat, simmer for 3 minutes, and remove from the pan.

Tips:

Because soybean paste and shrimp skin have a salty taste, you should put less salt.

Don't put too little oil, otherwise, the filling will be firewood and affect the taste.