Pork Carrot Buns
1.
Flour plus yeast and cold water, and put them in the basin; all-purpose flour can be used for flour, the amount of yeast is 1-2% of the amount of flour, warm water in winter, and cold water in warm weather, the amount of water is 55-60% of the amount of flour;
2.
Knead it into a smoother dough. The dough is placed in a large fresh-keeping box. Because the box has a lid, it can create a humid environment after being sealed. Place the box in a warm place for basic fermentation;
3.
Peel off the outer skin of the carrot and clean it. Use rubbing wire to rub thick wire, not too thin, as it will become muddy after being cooked;
4.
If the polished silk is too long, it can be shortened with a few cuts;
5.
The pork filling is prepared, preferably with a little fat; carrots are rich in carotene, which is fat-soluble, and can be converted into vitamin A when combined with fat, which is very good for the eyes;
6.
Pour a little oil in the wok, fry the meat filling, add appropriate amount of soy sauce and salt, so that the processed meat filling is very fragrant, without any fishy smell;
7.
Pour the carrots into the meat and stir-fry for a minute to make the carrots slightly soft and turn off the heat, do not fry them; if you don’t fry them, the short and thick carrot shreds will not only loosen the filling, but also inadvertently peel the buns. Puncture it and leak the soup as soon as it is steamed;
8.
Take out the double-fermented dough and place it on the chopping board. Sprinkle an appropriate amount of flour and knead into long strips, cut into uniform size, and roll out into a round crust with a thicker middle and a thinner edge;
9.
Take appropriate amount of stuffing and put it on the round skin and wrap it into a chubby bun;
10.
After all the ingredients are wrapped, put them in a steamer for 20 minutes, and steam for 10-20 minutes after a high fire. The time is determined according to the size of the buns; after simmering for 5 minutes, the skin of the buns will be smooth and not shrink.
Tips:
1. The water used for kneading is adjusted according to the season and room temperature. You can mix the noodles with warm water not exceeding 40 degrees Celsius, or cold water; adding a little sugar can provide nourishment for the yeast, which will make it better;
2. Carrots come in yellow, orange, purple and other colors, and their nutritional value is the same; mixed with oil can fully convert carotene into vitamin A, but carrots should not be consumed in excess every day, 200 grams per person per day is appropriate, more Eating will turn the skin into carrot color;
3. The meat filling will not have a fishy smell after being fried, and the meat is rich in flavor. All the radish fillings can be operated in this way and it is very delicious.
