#trust之美#rainbow Fresh Meat Bun
1.
Cut carrots and red cabbage into small pieces.
2.
Put it into the juice machine to separate the residue and juice.
3.
Take 100 grams of carrot juice and purple cabbage juice. Do not discard the carrot residue and purple cabbage residue.
4.
Add a pinch of salt to the meat. Add water to the minced meat several times in small amounts. (Adding salt helps to absorb water)
5.
Chopsticks stir the water into the meat filling in the same direction, adding water each time after the water is completely absorbed by the meat filling. The meat after laying is sticky and the color becomes lighter.
6.
Add the dark soy sauce and oyster sauce and stir in one direction.
7.
Add chopped green onion, ginger, thirteen spices, salt, and chicken essence, mix well.
8.
Add sesame oil and stir well and put in the refrigerator for later use.
9.
Add a little sesame oil to the carrot residue and purple cabbage residue.
10.
Mix well with the refrigerated minced meat.
11.
Knead and knead the three dough ingredients separately, and wake up at room temperature for about 5 minutes.
12.
Roll the rectangular pieces together and cut off the uneven edges with a knife. (A little bit of clean water on the middle layer can make it bond better.)
13.
Roll out one side of the dough slightly with a rolling pin, then roll it up tightly and gently knead it to form an appropriate agent.
14.
With the cut side facing up, press down and roll out into a round piece.
15.
Put in the right amount of fillings.
16.
Wrap into buns.
17.
Put it on the bamboo curtain for fermentation.
18.
After the fermentation is complete, put it in a pot on cold water and steam on medium heat for about 15 minutes after SAIC. After steaming, in order to avoid thermal expansion and contraction, after turning off the heat, first open a small slit in the pot cover, wait 3-5 minutes, and then fully open it.
19.
Finished picture
20.
Finished picture
21.
Finished picture
