Fried radish buns

Overview

Winter is the season for eating radish. The weather in the north is cold, so radish tastes spicy and cool in nature. However, it can produce fluid, quench thirst, smooth qi and reduce phlegm. When I was a kid, I didn’t like to eat radishes. The thing I heard my dad say the most was: When radishes go to town, the hospital is closed! My dad, who is a great teacher, explained the nutritional value of radish in one sentence 😜

Tags

• snacks
• shandong cuisine
• old man
• breakfast
• steamed buns
• students
• cooking wine
• cornstarch
• edible oil
• flour
• fresh meat
• ginger
• onions
• warm water
• yeast
• pepper
• radish
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare yeast and add warm water to rest for two minutes, then add flour to neutralize the dough

   

2. 2 The mixed dough was wrapped in plastic wrap. Because the weather was cold, I used a heated hand warmer and put it on the bottom of the basin to make the dough

   

3. 3 While the dough is rising, prepare the fresh meat filling, which should be evenly fat and thin. I'll chop it, chop it...

   

4. 4 Grate the radish, add ginger, chop chop chop again!

   

5. 5 Chopped stuffing

   

6. 6 Add cooking wine, cornstarch, chili, salt and pepper to the chopped stuffing and mix well

   

7. 7 Mixed radish meat filling and set aside

   

8. 8 Look at the dough rising nicely! Is there any? 😊

   

9. 9 After the dough has risen, add a small amount of flour and knead it evenly. Roll the dough into a long strip, cut it into pieces of the same size, and flatten it

   

10. 10 Use a rolling pin to roll into bun skin

    

11. 11 Take an appropriate amount of filling and put it in the middle of the bun wrapper, close the bun and wrap it into a bun

    

12. 12 After wrapping the buns, place them on the cutting board and let them rest for about twenty minutes

    

13. 13 Heat a pan, add cooking oil, and when the oil is hot, start adding the buns

    

14. 14 Put the buns neatly into the pot and fry over low heat until the bottom is browned

    

15. 15 Add water until half of the buns are covered, turn up the heat

    

16. 16 Cover the pot and steam

    

17. 17 After ten minutes, if you see that the water in the bottom of the pot has dried up, lower the heat and simmer for two minutes

    

18. 18 The fat fried dumplings are ready to be cooked! You can also sprinkle some sesame seeds and green onion before serving

    

19. 19 Plate and eat! 😊😊