Carrot and fresh meat buns
Overview
Steamed buns are easy to use and delicious, so everyone starts making them.
Tags
Ingredients
Steps
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Dissolve yeast powder in warm water at 30 degrees. If there is no warm water, cold water will do.
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Slowly pour the yeast powder solution into the flour, while gently stirring with chopsticks until it becomes flocculent.
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Knead it into a three-gloss dough with your hands, cover it and leave it in a warm place to ferment.
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While the dough is fermenting, process the filling. First add some water to the meat filling and beat vigorously.
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Wash the radish, cut into small pieces and mince it in a vegetable chopper.
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Add some salt to the radish.
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After the water comes out of the radish, squeeze out the excess water with your hands.
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Mix the meat filling and radish, and add chopped green onion.
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Add all the above seasonings, then heat the cooking oil and pour it on the chopped green onion, fry it, and finally stir evenly with chopsticks.
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The dough is ready to ferment until it doubles in size.
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Take out the dough and knead it thoroughly.
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Grind into a uniform paste, roll into a ball and press flat.
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Roll into bun skin.
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Take a piece of bun wrapper and put the filling in the middle of the wrapper.
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Wrap it into a bun shape, as long as it can be closed, there is no need to pursue the shape.
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Put the buns into the steamer.
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Cover and let sit for 15 minutes.
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Steam over high heat for twenty to thirty minutes (the specific time depends on the size of the buns), then turn off the heat and wait for three minutes before opening the lid.
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Plate it and you’re ready to eat.
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The appearance is average, but it is full of connotations and super delicious.
