Pork and Carrot Buns
Overview
How to cook Pork and Carrot Buns at home
Tags
Ingredients
Steps
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The meat filling is added with onion, ginger, cooking wine, soy sauce, soybean paste, sugar, five-spice pink salad oil, sesame oil.
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Stir well to let the meat infuse the flavor, and then we'll prepare the rest.
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One green radish.
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Insert into wire.
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Blanch it in boiling water to remove the spiciness, take it out and add cold water.
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Squeeze dry.
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Cut it with a knife, don't break it too much.
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Stir the shredded radish and meat filling evenly.
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The noodles need to ferment well. I made the noodles the night before. The next morning the noodles were a little thicker, so I added some baking soda.
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The dough should be made into a honeycomb shape.
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The filling is ready. The noodles are softer than steamed bun noodles, so the foreskin will be soft.
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The skin should be rolled out to be thick in the middle and around the sides, so that the buns have a thin base and are more delicious.
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The buns are wrapped.
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It should be placed on the steaming curtain and fermented for 15 minutes. This is also the second fermentation so that the buns can rise and become soft.
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Pour cold water into the pot and turn on high heat for 20 minutes.
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It's out of the pan and tastes pretty good.
