Chinese Food
Pork and carrot bun
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As soon as spring comes, there are obviously more vegetables in the market. Looking at the green, the market is full of vitality. However, the carrots stored in my balcony for a whole winter are not finished. It was pulled back from her farm in the countryside after autumn. Orange and yellow carrot roots are as thick as big white bu. They come back with more than 200 Jin. After they are distributed to several relatives in the city, they are put in cartons. Take whatever you like. Three months of winter and an early spring are over. But there is a small box of carrots about 30 jin. Although they are moisturized, some of them are wilting. It's a waste to throw them away. Carrots taste sweet. I don't know how many times better than those sold in the market. I'm tired of fried. How can I consume this carrot in large quantities? It's hard for me. Stuffing is an excellent way. Use all kinds of radish for filling. My family likes to fry the meat. The fried meat stuffing has its own meat flavor. The wine will not smell fishy without adding materials. If it's filled with raw meat, it's green onion and it's
Cooking ingredients
Cooking Steps
Step1:Flour plus yeast plus cold water. Put into the same basin. Flour can be used with medium gluten flour. Yeast quantity is 12% of flour quantity. Use warm water in winter and cold water in warm days. Water quantity is 5560% of flour quantit
Step2:Because of the large amount of flour, I use the chef's machine to mix the flour. If the amount of flour is not large and there is strength in hand, it's OK to knead the flour by hand. It's OK to knead it into a smoother dough
Step3:Put the dough in a large fresh-keeping box, because the box has a cover. After sealing, it can create a humid environment. Put the box in a warm place for basic fermentation
Step4:The carrot peels off and cleans. Brush the thick silk with a brush. Don't be too thin. When it's cooked, it will become mud
Step5:If the polished silk is too long, you can cut it a few times and make it shorter
Step6:Pork stuffing is ready. It's better to bring some fat. Carrots are rich in carotene and fat soluble. They can transform vitamin a when combined with fat. It's very good for eyes
Step7:Pour a little oil into the frying pan, stir fry the meat stuffing, add some soy sauce and salt. The meat stuffing is very fragrant without any fishy smell
Step8:Put carrots into the meat filling. Stir fry for one minute. Turn off the heat if the carrots are slightly soft. Do not stir fry them. If they are not stir fried, the short and thick carrot shreds will not only disperse the filling, but also prick the bun skin carelessly. Once steamed, they will leak into the soup
Step9:
Step10:Put a proper amount of stuffing on the round skin and wrap it into a plump bun
Step11:Wrap them all in a steamer for 20 minutes. Steam them for 1020 minutes. Determine the time according to the size of the steamed buns. Stew them for 5 minutes before leaving the pot. The skin of the steamed buns will be smooth and not shrink.
Cooking tips:1. The water used for kneading the noodles depends on the season and room temperature. Warm water and noodles of no more than 40 degrees can be used. Cold water can also be used. A little sugar can provide nutrients for yeast. The hair will be better. 2. Carrots have yellow, orange, purple and other colors. The nutritional value is the same. Mixing with oil and fat can fully convert carotene into vitamin A. However, carrots should not be overeaten every day It's better to eat more than 200 grams per person per day. It will turn the skin into carrot color. 3. The fried meat will not smell fishy. And the meat is fragrant. All the radish stuffing can be operated like this. It's very delicious. There are skills in making delicious dishes.
