Mustard Buns
1.
Put a small amount of soy sauce in the mashed meat and knead well.
2.
Prepare the stuffing: knead the mashed meat, dice the mustard tuber, dice the carrot, and minced garlic.
3.
Put oil in the pot.
4.
Put the mashed meat and fry it first.
5.
Put the rest of the material.
6.
Finally, pour some water and stir fry the starch and turn off the heat.
7.
Put it into a bowl, let it cool, and set aside.
8.
Put 130 grams of warm water, 3 grams of yeast, and 10 grams of white sugar in a bowl and mix well.
9.
Put 300 grams of flour.
10.
Knead into a smooth dough (over a hundred times)
11.
Cover the lid and ferment twice the size at room temperature.
12.
Knead the dough again to exhaust steam. Take an appropriate amount of small dough and press flat.
13.
Wrap the mustard meat.
14.
Put the prepared buns in a steamer with oil.
15.
It can also be wrapped into a bun with a small mouth in the middle and fermented twice the size.
16.
Fermentation is twice the size.
17.
Steam on high heat for 15 minutes and simmer for 5 minutes.