Eat more this dish in autumn and winter, and is used to make breakfast delicious and juicy, simpler than buns and more nutritious than steamed buns
In autumn and winter, the weather is dry, eat more vegetables and fruits, especially eat more watery vegetables. Watery vegetables can be used to stir-fry vegetables and make soup, or to make pasta. When it comes to vegetables suitable for autumn and winter, I will think of radish . radish contains a lot of water. Eating more radish can replenish water and promote the water circulation in the body . Radish is a cool food. Eating more radishes can reduce heat. In autumn and winter, I often use radish and pork bone soup to make soup, and I also use radish to cook vegetables. Radishes are rich in dietary fiber. When the radish is cooked, the radish tastes meaty. I also use shredded radish to make cured radish cakes. This time I use shredded radish and pork as fillings to make pasta.
There is a very popular pasta in the north - the meat dragon. Put the meat filling on the noodles, and the noodles are rolled into a long cylinder, like a long dragon. The fermented pasta with meat filling is steamed in a steamer. This pasta is called the meat dragon, and the meat dragon is also called the lazy dragon . I made this fermented pasta, and the filling is made of shredded radish, shrimp skin and pork. I called it shredded radish pork dragon. I added shredded radish, and the filling is sweet and juicy. The shrimp skin enriches the texture of the filling. The shrimp skin is rich in calcium, making the filling delicious and nutritious. I think making shredded radish meat dragon is much simpler and faster than buns, and shredded radish meat dragon is better than steamed buns.
Let’s take a look at how to make shredded radish meat dragon.
[ shredded radish meat dragon]
[Ingredients of dough] 300 grams of gluten flour, 165 grams of water, 20 grams of sugar, and 4 grams of dry yeast powder.
[Shredded Radish Meat Fill] 250 grams of pork, 1 radish, 30 grams of shrimp skin, a little
pepper powder, 1 spoon of cooking wine, 1 teaspoon of sugar, 1 tablespoon of
light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil.
[How to make shredded radish filling]
The first step is to prepare the ingredients for the filling, cut the pork into small pieces, and stir it into minced meat with a meat grinder. Grab the carrots after peeling.
Step 2 Add cooking wine, light soy sauce, oyster sauce and pepper to the minced meat, stir with chopsticks in one direction, and stir the minced meat with strength.
Step 3: Heat the oil in the wok, add the shrimp skin and stir-fry. The shrimp skin I use can be eaten immediately, and it will be more delicious if it is fried with shrimp skin without fishy smell.
Step 4: Fry the shrimp skin and stir-fry for a while, add a spoonful of sugar and a spoonful of salt. The sugar can remove the astringent taste of the radish and make the radish taste sweeter.
Step 5 Put the radish shrimp skin into the minced meat, mix the minced meat and shredded radish shrimp skin evenly.
Step 6 Add a spoonful of sesame oil, shredded radish and minced meat and mix well, and the filling is ready.
[How to make shredded radish meat dragon]
Step 1 Mix the ingredients of the dough evenly, knead it into a smooth dough, cover it with plastic wrap and relax for 15 minutes, and divide the dough into two small doughs.
Step 2 Sprinkle some dry flour on the operating table, roll the small dough into rectangular dough slices, and spread half of the shredded radish meat filling on the dough slices. Here you should pay attention to not put fillings around the dough slices.
Step 3: Roll the dough sheet from top to bottom into a cylinder shape, put baking paper on the steaming plate or brush a layer of oil to prevent sticking, and place the shredded radish meat dragon on the steaming plate.
Step 4: Put the shredded radish meat dragon into the steaming oven for fermentation function, ferment at 35 degrees for 30 minutes, and steam at 100 degrees for 18 minutes after fermentation, simmer for 5 minutes before taking out. Wait until the shredded radish and meat dragon cool down before cutting into small pieces.
[Warm reminder]
First, the seasoning of shredded radish meat can be based on your preferences and taste, but it is best to add sugar to shredded radish to remove the astringent flavor.
Second The water absorption of each type of flour is different, the amount of water in the dough material can be appropriately reduced, the amount of medium-gluten flour and water is approximately 2 to 1, which means that the amount of water is approximately 50% of the flour.
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