There is a trick to the deliciousness of radish buns, should radishes be blanched? Teach you the right way, the buns are delicious and juicy

If you like to eat radish, you can't miss the radish stuffed buns, which have thin skin and many fillings, and the taste is particularly delicious;

Use radish to make stuffing can be made into vegetarian stuffing or meat and vegetarian matching, according to your own preferences or the ingredients you have at home to decide, our family is a carnivore, every meal has to eat meat, so making radish stuffed buns is generally to make radish pork stuffed buns, make radish pork stuffed buns, pork stuffing with the preparation method of dumpling stuffing that I shared with you before, you can take a look at the preparation method of dumpling stuffing that you sent before, As for radish, the processing is very particular;

The water content of radish is relatively rich, in order to reduce the follow-up water, it is generally necessary to kill the water first, there are two ways to kill the water, the first one can be salted for a while, and some friends will choose the second method of blanching, after blanching the radish, squeeze out the water, these two methods recommend choosing the first one, the radish does not need to be blanched directly with salt to kill the water, which not only removes the raw taste of the radish, but also does not blanch the radish tastes more crisp and refreshing, and can also reduce the loss of nutrients, The umami is retained, so the filling will taste better in this way, and it will be more tender and juicy, so you can try it if you like it!

[Ingredients] 500g flour, 5g yeast, 15g lard, 15g sugar, 250ml warm water;

【Filling ingredients】1 radish, 500g pork filling, chopped green onion, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, edible oil, Sichuan pepper water;

【How to make】

1. Add 5g of yeast and 15g of sugar to the prepared 250ml of warm water, stir well, the warm water and sugar are to promote yeast fermentation, so that the dough will rise faster;

2. Slowly add yeast water to the prepared 500g flour, stir while pouring, stir into cotton wool, add the prepared 15g lard, lard can make the dough softer, and it will not be hard when cooled;

3. After adding the lard, knead it into a smooth dough and set it aside to double the size;

4. Prepare the filling when the noodles are cooked, pour the prepared meat filling into a large basin, the pork can be made with three points of fat and seven points of lean pork, season first after grinding, add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir evenly, add water after stirring, add a small amount of pepper water many times, and then add the next time after fully stirring evenly each time, 500g of meat filling needs about 150g of pepper water, add a little cooking oil after the pepper water is adjusted, lock the water to keep it fresh, and stir evenly;

5. Radish is the focus of this filling, the cleaned radish needs to be peeled first, so that the radish tastes without slag, it will be more delicious, after peeling, rub it into a fine wire with a tool, sprinkle a little salt after the radish shreds are rubbed, stir evenly with chopsticks, and set aside to marinate for 10 minutes;

6. After the radish kills the water, squeeze out the water of the radish;

7. Put the shredded radish squeezed out of the water in the meat filling, add an appropriate amount of chopped green onions, and then add an appropriate amount of sesame oil to spice up, which can also lock in the moisture, so that there will be no problem of the filling water bun breaking the skin in the future, stir evenly, and the filling will be adjusted;

8. After the dough is finished, the volume becomes significantly larger, poke a hole with your finger in the middle of the dough, and it does not collapse or shrink, which means that the fermentation is good;

9. Take out the dough and knead it again, knead it for a while to make the bun dough will be more delicious, and the bun skin will be smoother.

10. Take a dough, flatten it with the palm of your hand, roll it into a dough with a thick middle and thin edges, put the filling on the dough, and close it, so that the bun is ready;

11. After the buns are ready, put them on the steaming drawer for half an hour, and then steam them in the pot when the volume of the buns becomes significantly larger;

12. Steam in a pot on cold water, steam for 15 minutes with boiling water, turn off the heat and simmer for 5 minutes before taking out of the pot to avoid the buns collapsing, so that the fluffy and soft radish stuffed buns can be out of the pot;

13. The buns are thin and filling, and the filling is more tender and juicy, so it is not too much to eat 3 in one go;

Summary of the practice of radish stuffed buns:

1. The dough of the bun should not be rolled too thin, so as to avoid the situation that it cannot be raised and the dead noodles occur;

2. This radish filling can also be used to make dumplings and make radish pies;