Carrot and chive meat rolls (one-time fermentation)

Overview

Today's Hanamaki still uses the method of one-time fermentation, placing the prepared embryos on a baking sheet and then in a steamer for steaming. It is colorful, three-dimensional and beautiful, fluffy and soft, rich in nutrients, simple to operate, and saves time and effort.

Tags

• staple food
• pasta
• home cooking
• lunch
• dinner
• chives
• minced pork
• thirteen incense
• warm water
• yeast
• carrot
• plain flour
• salt
• vegetable oil

Ingredients

Steps

1. 1 Dissolve the yeast in warm water, mix with the flour, and knead into a smooth dough.

   

2. 2 Without fermentation, roll the dough directly into a large long piece, brush with a layer of vegetable oil, sprinkle with salt and thirteen spices, and spread evenly.

   

3. 3 Place diced carrots, diced chives, and pre-marinated minced meat on top.

   

4. 4 Roll up and cut into small pieces.

   

5. 5 Stack the two sections together and press the middle with chopsticks to the bottom.

   

6. 6 Fold the left and right sides down and pinch tightly.

   

7. 7 Place the prepared green embryos into the baking pan.

   

8. 8 Place the baking sheet into the steamer (you can also put the raw embryos directly into the steamer), cover the pot, and ferment until doubled in size.

   

9. 9 Bring the water to a boil over high heat, steam over medium heat for 25 minutes, turn off the heat (adjust the steaming time according to the size of the Hanaki), simmer for 3-5 minutes and then uncover the pot.

   

10. 10 Square and three-dimensional, with clear layers.

    

11. 11 Fluffy, soft, nutritious and delicious.