Pork Carrot Buns

Name: Pork Carrot Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 8 pieces carrot; 600g Cold water for flour; Some oil; Some Soy sauce; Some salt; 10g yeast

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When spring arrives, there are obviously more vegetables in the vegetable market, and the whole eye is full of green, revealing its vitality. However, the carrots stored for the winter on my balcony have not been eaten yet. It was pulled back from the rural aunt's farm after autumn. The roots of the orange and yellow carrots are as strong as a big white burr, and they weigh more than 200 kilograms. They are distributed to relatives in the city and placed in cardboard boxes. Three months of winter and one early spring are over, but there is still a small box of carrots that weighs about 30 kilograms. Although they are moisturized, some have begun to wilt, and throwing them away is a waste. Carrots taste sweet and delicious. I don’t know how many times they taste better than the ones sold in the market. They are also tired after being fried. How can I consume a lot of these carrots? This can't trouble me. Eating stuffing is a great way.
We use all kinds of radishes to make fillings. My family likes to fry meat fillings. The fried minced meat has its own meaty aroma, and there is no fishy smell without cooking wine. If you use raw meat, green onions and ginger, you have to use oyster sauce, which is really troublesome. Carrots are sugary and sweet, so take a bite, the filling is salty and sweet, and sweetness will increase the umami flavor. Look at this umami carrot and pork buns, so fragrant! The carrots in the market are only about 2 yuan a catty, fresh and beautiful. Steamed buns with carrot stuffing are more fragrant than leeks and cheaper than shepherd's purse. It is not restricted by the season. Steam a big pot, dinner and breakfast the next day! -"

Ingredients

500g Pork Filling
8 pieces Carrot
600g Cold Water For Flour
Some Oil
Some Soy Sauce
Some Salt
10g Yeast

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. Because the amount of flour is relatively large, I use a chef's machine to knead the noodles. If the amount of flour is small and the hands are strong, it is also possible to knead the noodles by hand, and knead it into a smoother dough;

3. Take out the dough and put it in a large fresh-keeping box. Because the box has a lid, it can create a moist environment after being sealed. Place the box in a warm place for basic fermentation;

4. 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;

5. If the polished silk is too long, it can be shortened with a few cuts;

6. 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;

7. 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;

8. 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;

9. 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;

10. Take appropriate amount of stuffing and put it on the round skin and wrap it into a chubby bun;

11. 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.