How to make delicious dried radish

Dried shredded radish refers to a dry product made by cutting fresh radish into shreds and drying them. Dried shredded radish has different characteristics from fresh radish. After being softened by soaking in water, some of the ingredients made from it are particularly chewy and have good nutritional benefits. It has its own unique taste and characteristics. There are many ways to cook dried shredded radish, the most common of which is to stew it with pork belly.

How to make delicious dried radish

Main ingredients: dried shredded radish, pork belly. Side ingredients: yeast powder, baking powder, sugar, chives, minced ginger, fungus, salt, chicken essence, cooking oil, sesame oil.

Production steps

1 Dissolve the yeast powder in warm water and let it sit for a while, then make a hole in the flour pile. Then add an appropriate amount of baking powder, the dissolved yeast powder and water to fill the entire hole. You can add a little sugar to help fermentation. Add 4-5 grams of baking powder per pound in summer and 7-8 grams in winter to make the dough softer.

2 Let the kneaded dough sit for a few minutes before rolling it out. There is no need for fermentation in this step. 3. Don’t roll the dough too thin, otherwise the skin of the steamed buns will collapse easily and look unsightly. For beginners, you can choose a bigger rod that is slightly thicker in the middle. 4 Soak the dried shredded radish in warm water, wait until it is completely softened, then wash and drain for later use. Cut chives into small pieces and mince ginger. Chop the pork belly and minced ginger into stuffing, then add water and beat into minced meat. You can add a little fungus, put the ingredients together, add salt, sugar, chicken essence for seasoning, cooking oil, and sesame oil for flavor. Add salt directly. If you are making a purely vegetarian filling, first add sesame oil and mix well, then add seasonings, and finally add salt when wrapping.

5. The method of making buns is difficult to describe. I feel that the key point is that the folds of the buns are stretched out. That is to say, every time you make a fold, you should pull the dough upwards to the middle. In this way, the folds will have a good shape and be smooth. There are several ways to close the buns, open, completely closed, half closed, etc. You can do it according to your own preferences. I have only made them a few times and don’t have much experience to share, so please forgive me. 6. The buns should be left to rest until they have fermented to about twice their original size and they don’t shrink much when you press them. 7 Boil a pot of water, and then you can steam the steamed buns in a steamer. Steam them over high heat for 15-20 minutes.

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