Carrots Stuffed Buns
by Donger's mother
Favorite
Difficulty
Easy
Time
15m
Serving
2
Xuan soft, delicious big buns.
1. Use machine to mix noodles
2. Take out the good noodles
3. Ferment at room temperature 2 times larger
4. Prepare the filling
5. Shredded radish
6. Blanch it with water
7. Chop the green onion and parsley, cut the vermicelli into sections, and wash the dried shrimp skin for later use.
8. Turn the radish into cold water, squeeze out the water and cut a few knives.
9. Add all the seasonings and mix well
10. Knead the dough to exhaust air, and rub the strips.
11. Then roll the skin and put the stuffing into buns
12. Put it in the pot and wake up for 15 minutes
13. Dacai dumplings can be filled, so two types of buns are wrapped. After waking up for 15 minutes, boil on high heat, steam on medium and low heat for 15 minutes, turn off the heat, and simmer for 3 minutes, uncover and put on the plate.
Tips:The buns with radish stuffing are very delicious, put some coriander, dried shrimp skin and vermicelli, it is more fresh and fragrant. The moisture content of the dough is controlled by yourself, for reference only.
