I like to eat this stuffed bun in autumn. I don’t knead the dough without kneading the dough. The skin is as thin as paper. I eat at least 8 pieces in a meal.

Introduction: I love this stuffed bun in autumn. Don’t knead the dough without kneading the dough. The skin is as thin as paper. Eat at least 8 pieces in a meal.

Hello, everyone. I am an old Zuo, a post-90s generation who loves to study food. Autumn is the season when a large number of radishes are on the market. They are fresh and cheap. Today, I made a big pot of small buns with green radishes and tofu. This kind of buns do not need to be kneaded or kneaded. They are very suitable for novices who are new to pasta. The filling tastes special. It is delicious and nutritious. The skin of the buns is very thin, and the fillings inside can be clearly seen from the outside. Two bites of the dipping sauce are especially enjoyable. Let's see how it is done!

practice:

1. Prepare two green radishes, clean and rub them into filaments. After boiling the water, add a spoonful of salt and blanch the shredded radish for 1 minute. The blanching water can effectively remove the spicy flavor of the shredded radish.

2. Put the blanched radish in cold water, put it in a clean gauze, hold the water dry, put it on the chopping board, chop it and put it in a basin for later use.

3. Prepare a piece of tofu, cut into small cubes and put it in a basin, beat in two eggs, use chopsticks to break the eggs, stir and mix well, so that each piece of tofu is evenly covered with egg liquid.

4. Pour the cooking oil into the pan and fry the egg tofu over low heat. Fry until one side is golden and turn it over. Fry everything until golden and then use a spatula to break it up.

5. Fry the egg and tofu until golden brown, add a handful of shrimp skin and fry it for a fragrance, then stir evenly and it will be out of the pot.

6. Pour the fried shrimp, egg, tofu into the radish bowl, add the chopped green onion, a spoonful of pepper powder, appropriate amount of salt, light soy sauce, a spoonful of cooking oil, a spoonful of sesame oil for flavor, stir and mix evenly. The material part is ready.

7. Roll out the dumpling skin you're ready to buy, wrap it with the mixed stuffing, and rotate it while pinching it. A small raw bun is ready.

8. The cooked small buns in a cold water pot, start to steam for 10 minutes after the water is boiled, turn off the heat and simmer for 2 minutes before taking out the pot.

9, adjust a sauce: add minced garlic, green and red pepper rings, add a little salt, a spoonful of white sugar, light soy sauce, balsamic vinegar, a little sesame oil to enhance the fragrance.

10. When the time is up, open the lid and you can clearly see the fillings inside. Each of the small buns that come out of this way are thin-skinned and large fillings. The fillings taste special and delicious, and they are especially rich in nutrition. Juice, two bites are really enjoyable.

I will share with you today, and those who like radish stuffed buns should remember to collect them! The method is simple, nutritious, no dough or kneading, eat at least 8 pieces per meal, the whole family likes it.