Carrot Pork Buns

Name: Carrot Pork Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 500 Pork filling; 500g Turnip; Some salt; 2 tablespoons Soy sauce; Some Five spice powder; Some Pepper oil; 2-3 roots shallot; 3-5 pieces ginger; Pepper water

by Fan Xiaofan (From WeChat.)

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I remember that when I was young, as long as we had a rest on weekends, all of us would return to grandma's home to eat buns! Grandma's buns are big, fragrant and delicious! The radish is a large white radish grown by my grandfather. It is cut with two catties of meat. Accompanied by the beautiful and rhythmic sound of "tough" filling, it will not take long for the meat filling to be ready! A feast of hearing...
Then I was looking at the white flour that was particularly good in the sun. You can't wait...
Grandma's buns are very beautiful and delicious. Although I haven't reached the level that people can't wait, I get the essence. Because I am very diligent and can help the kitchen! The filling I tuned is very good! Would you like to know how to make delicious buns? Come and take a look.....

Carrot Pork Buns

1. The first step: Peel the radish, use a tool to fork into silk, then boil the water and fry it. When the radish is cool, squeeze the water out of the radish. Chop shredded pineapple into small dices for filling

2. The second step: If you want to save energy, the meat will be mixed into meat in the general place where the meat is sold. If you make it yourself, you need to cut the meat into small cubes, and then chop it

3. The third step: make a face, this is more difficult to grasp. About 4 grams of yeast powder is needed for 1 kilogram of noodles. The yeast powder is better melted with warm water. Pour the melted yeast into the flour and stir, let it knead into a dough, close the lid, and wait quietly for an hour (this time can be used for filling). Then, when the time is up, prick it with chopsticks. If the small hole does not shrink, it means that the noodles are ready! Can start

4. Look, this kind of noodles is ready

5. After mixing the above mentioned auxiliary materials, pour them into the filling and stir. Be sure to stir it down

6. After kneading the noodles smoothly, cut a strip, and then cut the noodles into uniform sizes. The bottom must be a little thicker when rolling, otherwise it will be easy to show the bottom when it is wrapped

7. After wrapping, be sure to cover the bun with a layer of cloth and wake up for a while in a relatively high temperature place. Steamed out will be specially announced

8. Because this is minced meat, I usually steam it for 25-30 minutes. After steaming, don’t open the lid in a hurry. Cover it for 5 minutes before opening it to prevent the bun from shrinking back.