Carrot and Pork Bun#Autumn Nourishing Yin and Moistening the Lung#

Overview

Eating radish in winter and ginger in summer does not require going to the hospital for a prescription.

Mix 210 ml of warm water and 2 grams of yeast evenly, then pour into 350 grams of flour, knead it into a dough, and leave it in a warm place to ferment.
While the dough is fermenting, start making the filling: wash and grate the radish into shreds
Pour water into the pot and bring to a boil, add shredded radish, continue to heat until the water in the pot boils again, then turn off the heat.
Take out the shredded radish and drain it
Chop the green onion into fine slices and cut the coriander into sections.
Add 1 egg, 5 spoons of cooked oil, 2 spoons of light soy sauce, 2 spoons of salt, and half a spoon of sesame oil to the meat filling and mix well
Add shredded radish, chopped green onion, and coriander and mix well.
When the dough has fermented to double in size, deflate the air, then roll into long strips and divide into balls.
Roll into skin
Wrap into buns and let rise again for about 15 minutes
Place into a steamer covered with a cloth, bring to a boil over high heat, steam for 15 minutes, turn off the heat, and simmer for another 3 minutes
The aroma is delicious!
It will be even more perfect if you drizzle it with garlic sauce