【Northeast】Carrot Golden Steamed Bun
Overview
When I was a child, the most common thing I ate was steamed buns. My mother often chopped up various vegetable leaves and steamed them in cornmeal. To be honest, eating them every day was enough. Only during the Spring Festival could I eat a few steamed buns to improve them! Now that life is better, it's the other way around. We eat too much fish and meat, and whole grains have become good things. Just like this steamed bun, Bao's mother added carrots and soybean noodles to the steamed bun to suit the family's taste. It's sweet, not hard, and not choking. My family all praised it as delicious, and even I, who had had enough steamed buns, couldn't stop eating it! Having these few golden steamed buns on the holiday table is particularly eye-catching, has a good meaning, and can relieve tiredness and regulate the stomach!
Tags
Ingredients
Steps
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Prepare the ingredients, peel and wash the carrots (corn flour on the left, soybean flour on the right)
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Slice the carrots, add a little water and smash them with a cooking stick. The state is a bit like mud but still has some particles
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Pour the beaten carrots into a larger basin, mix the cornmeal and soybean flour evenly and put them into the basin together, add baking soda and powder and mix
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Mix the carrots and flour evenly, then add cold water little by little to knead the noodles until the noodles form a complete shape
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Cover with a damp cloth and let sit for 20 minutes
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Add water to the steamer, lay a wet cloth on the steamer, cover with a lid and bring to a boil over high heat. Reduce the heat to low and open the lid. At this time, make the steamed buns (I have 7 noodles)
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The steamed buns come with the bag and are coded on the drawer
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After all the steamed buns are wrapped, cover the lid and turn off the heat after 20 minutes of boiling
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Finished product picture!
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Finished product picture!
