Spring health don’t just focus on expensive ingredients, this inconspicuous vegetables, cheap price moisten the lungs and spleen

The actual fact is that you will be able to get a lot more than just a few of the most popular and popular items in the world.Spring is a good time for health and wellness as the temperature is comfortable and the Yang energy is strong.It is rich in vitamins, calcium, iron and other trace elements, and is mild in nature, so it has a good effect on the liver and spleen, and housewives often use it in soups and congees to moisten the lungs and strengthen the spleen. The effect is obvious, but you can also follow my example and make it into meat buns, with a mouthful of aroma!

Today, I’d like to introduce my spring meat buns with white radish, which are too vegetarian to eat alone.Radish and Meat Buns Ingredients: flour, yeast, water, pork, sugar, onion, ginger, salt, soy sauce, soy sauce, oyster sauce, white pepper, white radish.

Steps.

1, first to make the bun filling, three parts fat and seven parts lean pork, chopped into meat, add onion and ginger water, salt, white pepper, soy sauce, soy sauce, oyster sauce, stir in the same direction with chopsticks to beat up the strength, when the meat filling becomes sticky and thick, add white radish and mix well.

The white radish needs to be processed in advance to remove the pungent taste, then cut into fine shreds and boiled in boiling water for three to five minutes.

2, after the bun filling is ready to start and dough, a half part of flour, a small spoon of oil, a little sugar to help fermentation, the amount of yeast according to the amount of flour to, generally 100 grams of flour with a gram of yeast, in turn can be added.

3: Mix all the ingredients together, stirring first to form a flocculent mass, then knead into a smooth dough.

4: Roll into long strips and cut into small dough balls with a knife.

5: Dust the dough with flour to prevent it from sticking, flatten it and roll it out into a bun crust.

6: Place the meat filling in the middle of the wrapper, smearing it as round as possible, leaving a centimetre around the edge to make it easier to wrap.

7, Just fold slowly and pinch into the shape of a bun.

8, Place the bun embryo on a steamer and let it rise at room temperature for only 1.5 times its original size, then steam slowly with the lid on, turning the heat up to medium and steaming for ten minutes.

9, steamed buns will not collapse will not shrink, some friends say that the buns always do not develop, the reason is in and fermentation, yeast can be melted in water beforehand, wait five minutes before using, so that the yeast activity can be fully developed, the weather is now very suitable for fermentation, room temperature hair can be, as long as the yeast does not fail, how the temperature of the dough can be fermented up, it is only cold days need a longer time, hot days It will take longer in cold weather and shorter in hot weather.

It is also important to knead the dough, newbies can strictly follow the proportions I gave, add what you should add, don’t omit what you shouldn’t omit, and extend the kneading time, try to knead the dough until it is very smooth, so you can steam beautiful buns!