【Yantai】Pork buns with shredded radish

Overview

The second part of "A Bite of China" allows foodies across the country to continue to feast. Attentive viewers may find that pasta is indispensable in every episode of the film. When mentioning pasta, one has to think of Shandong, a major pasta province where wheat has been the main crop for generations. Smart Shandong people grind wheat into flour and use steaming, boiling, baking, frying and other methods to make a variety of pasta in a variety of ways. The pasta in Jiaodong area is even more unique. As the saying goes: steamed buns, dumplings, noodles, and pimple soup, it means Jiaodong’s wide variety of pasta feasts. Now follow me step by step and start from the simplest method. What I will share with you today is pork and radish buns.

Tags

• staple food
• home cooking
• clear water
• flour
• ginger
• green onions
• light soy sauce
• oyster sauce
• pork
• sea rice noodles
• shepherd's purse
• yeast
• radish
• salt

Ingredients

Steps

1. 1 Put the flour into a cooking bowl, melt the yeast with warm water, slowly pour the yeast water into the flour, and stir until it becomes flocculent.

   

2. 2 Knead into a smooth flour dough.

   

3. 3 Place it in a warm and humid place for the first fermentation, until it doubles in size.

   

4. 4 Cut the pork into fine dices, add light soy sauce and minced ginger, mix well, and marinate for fifteen minutes.

   

5. 5 Cut the radish into thin strips and blanch in a pot of boiling water.

   

6. 6 Squeeze out the water from the blanched radish shreds and chop into fine pieces. The same method is used for shepherd's purse, first blanch it and then chop it into fine pieces.

   

7. 7 Add the radish and shepherd's purse to the meat filling, add salt, oyster sauce, sea rice flour and peanut oil and stir evenly. (Sea rice flour is a powder made by drying sea rice and grinding it into a food processor)

   

8. 8 Take out the fermented dough and deflate it, roll it into a long strip, and divide it into pieces of suitable size.

   

9. 9 Flatten the dough into a round shape, add the filling and wrap it up.

   

10. 10 Place the corn leaves on the steamer and proceed to the second fermentation.

    

11. 11 After the secondary fermentation is completed, bring to a boil over medium heat and steam for about fifteen minutes.