Rou Cai Baozi
1.
First put the yeast in the water and mix well, mix the sugar and flour first, and add the yeast water.
2.
And into a relatively smooth dough. Cover with plastic wrap or damp cloth and leave in a warm place to ferment to 2 times the size.
3.
In the meantime, the filling is prepared, the carrots are peeled and shredded, the water-fat fungus is soaked and shredded, and the cabbage is shredded. Mince pork belly. Add the right amount of salt and soy sauce to marinate for a while.
4.
Pour the right amount of oil and salt into the pot, except for the pork filling, pour it into the pot and stir fry until the vegetables are slightly softened, then turn off the heat. It is easy to operate when filling.
5.
Add pork filling, stir well and set aside.
6.
Dip your fingers in a little flour and poke a hole on the surface of the dough without collapsing or shrinking, indicating that the dough is well developed.
7.
Exhaust, divided into small balls. Any size.
8.
Stick a little flour on the table, take a dough and squeeze it into a thick crust with a thin edge in the middle. Put an appropriate amount of flour on each sheet of dough to prevent sticking.
9.
Take a piece of dough and put in an appropriate amount of stuffing.
10.
Fold up from one side.
11.
Close your mouth. Do it a few more times.
12.
Put greased paper on the bottom. Proof for 10 minutes, steam in a hot pot on cold water, boil for about 15 minutes, turn off the heat and simmer for 2 minutes. Quickly lift the lid to prevent dripping on the bun.
Tips:
Steam in a hot pot with cold water, boil and let the steam come to a boil, steam for about 15 minutes, turn off the heat and simmer for 2 minutes. Quickly lift the lid to prevent dripping on the bun.
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