When making radish stuffed buns, how do you make radish more delicious? Here's a tip to share with you to make your bun filling more juicy and flavorful.

As the weather gradually cools, especially in the early morning, it is biting cold, and the slightest mistake may lead to a cold. Therefore, it is important to take precautions to keep warm before going out, especially to protect your abdomen and feet from the cold. At the same time, choose to eat some warm foods, such as steamed buns, soy milk, etc., which can not only warm up the body but also provide energy for the new day. I usually steam some buns in advance on weekends and store them in the fridge so that they can be enjoyed on busy mornings with a simple heat up, which is convenient and nutritious, even if it's cold outside.

The arrival of autumn brings with it an abundance of vegetable options, among which large radish is an excellent choice for bun fillings due to its delicious taste and plenty of moisture. However, to make a delicious bun filling, the way the radish is handled is crucial. Since the radish itself has a special smell, if it is used directly to mix the filling, it may affect the taste of the bun.

So, how do you properly handle radishes to make delicious radish minced buns? Here's how to make the filling so juicy and sweet that you can't help but eat three or four at a time. Let's learn the specific steps of making radish stuffed buns now.

【Steamed buns】

The ingredients to be prepared are: white radish or green radish, pork, pork belly, ginger, green onion, Sichuan pepper, star anise, bay leaf, light soy sauce, dark soy sauce, salt, white pepper, chicken essence, flour, yeast powder and cooking oil.

250. First take 0 grams of flour and put it in a basin, then add 0 grams of yeast powder, 0 grams of sugar and about 0 grams of warm water to the bowl and stir well. The yeast water batch is then poured into the flour and stirred until large flocculents are formed.

2. Next, start kneading the dough until the dough is smooth, the inside of the basin is clean, and there is no sticky powder on your hands. After kneading, cover and leave in a warm place to ferment.

3. Prepare a bowl, soak in green onion and ginger and warm water for a few minutes, then remove it; Pour oil into the pot and heat it, add green onions, ginger, Sichuan pepper, star anise, and bay leaves and fry them until golden brown, then take them out and turn off the heat for later use.

4. Rinse the pork, peel and cut into small cubes, then chop the meat into fine minced meat repeatedly.

5. Put the minced meat in a large bowl, add minced ginger, salt, white pepper, chicken essence, light soy sauce and dark soy sauce (note that the dark soy sauce should not be too much, but it can also be omitted) and stir well.

6. Add a spoonful of ginger water to the minced meat and mix in the same direction until the water is completely absorbed.

7. Then add a spoonful of the cooked oil that has been fried before, continue to stir in the same direction, and then the meat filling is ready, set aside for later use.

8. Peel and wash the radish, rub it into thin wires with a silk grater, and then cut it slightly short or chopped with a knife.

9. 鍋中加少許油燒熱至五成熱時下入蘿蔔絲翻炒至水分收干、蘿蔔變軟。

10. Let the fried shredded radish cool and mix it into the meat filling, add the chopped green onion and mix well in the same direction, so that the radish and pork filling are ready and can be put in the refrigerator. (Other ingredients such as fungus, vermicelli, etc. can also be added to the filling according to your preference)

11. When the dough has risen to twice the size, take it out, sprinkle some dry flour, knead well, divide it into small agents, roll out the skin, wrap it into a bun, and put it in the steaming grid.

12. Pour warm water into the steamer, put it in the steaming grid, and cover the pot for secondary fermentation; After the volume of the buns increases slightly, turn on the fire and steam them to steam.

13. 保持大火蒸約二十分鐘后熄火再悶五分鐘即可出鍋享用；這樣蒸出的包子個個飽滿且沒有蘿蔔的異味只有濃郁的香氣。

Try this method of processing radish as a filling, and you will find that the fried shredded radish has a better taste, without the unpleasant smell and spiciness, and is full of flavor after a perfect blend with the meat filling. Try this trick the next time you're making buns. If you think this article is helpful to you, please don't hesitate to collect, like, comment, forward and follow to help more people understand this skill and improve their cooking skills together. Thank you all for your support and we'll see you next time!