The first way to make stuffed buns and carrots delicious.
Ingredients: common flour 200g corn flour 50g yeast powder 3g.
Accessories: carrots, 2 eggs, 2 shallots, 2 thirteen spices, a little salt, a little sesame oil and a little water.
Practice:
1, add flour+corn flour to the basin.
2. Put the yeast powder in the middle and dissolve it with warm water, and stir well.
3. Knead into smooth dough and cover it with plastic wrap for fermentation.
4. Peel the carrots, wash them and shred them. Put a little oil in the pot and heat them, then stir-fry them (carrots fried with oil will release carotene better,) Don't stir-fry.
5, cool and put into a basin for later use.
6. Then fry the eggs, try to break them as much as possible, and cool them for later use.
7. Chop chopped green onion for later use.
8. Put the cold eggs and chopped green onion into the pot together, and add a little thirteen spices, salt and sesame oil (or not, according to personal preference).
9. Stir well and set aside.
10, the dough is made twice as big, and it is made by pressing it by hand without retracting it.
1 1, knead the dough evenly and exhaust.
12, divided into agents
13, rolled into a thick dough sheet with thin edges.
14, take a piece of dough and put a proper amount of stuffing into it to make steamed buns.
15, put a proper amount of water in the pot, put the steamed stuffed bun in place and cover it. 15-20 minutes
16, after waking up, bring to a boil and steam 15-20, and stew for a few minutes after steaming.
The second way to make stuffed buns and carrots delicious.
Ingredients: flour 1000g pork 300g radish 1 piece.
Accessories: oil, salt, spiced powder, soy sauce, miso, sesame oil, sweet noodle sauce, scallion, fresh ginger and peanut oil.
Practice:
1. Prepare flour.
2. Add yeast powder.
3. Use warm water to make dough, and cover it with a drawer cloth for proofing.
Step 4 prepare pork
5. Cut the pig's head into minced meat.
6. Prepare onions and ginger.
7. Chop the onion, ginger and put them into the meat stuffing, then add the spiced powder, sweet noodle sauce, miso, soy sauce, peanut oil and sesame oil.
8. Mix all the ingredients thoroughly.
9. Wash the radish.
10. Insert into silk.
1 1. Blanch the radish with boiling water, and then remove the cold water.
12. Squeeze the boiled shredded radish, add salt into the meat and mix well.
13. Vent the dough and knead it for about ten minutes.
14. Take out a piece of dough and cut it into the right amount of medicine.
15. Press the dose flat.
16. Roll the extruder into a round dough.
17. Put the meat stuffing into the middle of the dough and wrap it into a bun shape, and so on, and wrap them one by one.
18. Put the wrapped steamed buns in a steamer, wake up for 20 minutes, and steam them with high fire for 15 minutes.
The third way to make stuffed buns and carrots delicious.
Ingredients: carrot soaked shrimp paste fermented dough onion ginger soy sauce salt pepper powder pepper powder surface alkali.
Practice:
1. Prepare 300g of carrots, soaked shrimp 1/3 bowls and minced meat 1/2 bowls.
2. Insert 300g carrots into silk.
3. Cut the onion and ginger into powder.
4. Put shredded carrots into the pot and blanch.
5. blanched shredded carrots are put in cold water.
6. Remove shredded carrots and dry them by hand.
7. Add 1/2 bowls of minced meat, chopped green onion, Jiang Mo and all other seasonings to the pot of shredded carrots.
8. Stir the filling evenly.
9. 600 grams of fermented dough and a tablespoon of flour alkali.
10. Put the flour alkali into the fermented dough and knead thoroughly.
1 1. Cut the kneaded dough into small doses of the same size.
12. Knead the small doses evenly and roll them into cakes with thick middle and thin edges.
13. Take a cake and wrap it with carrot stuffing.
14. Put all the bags into the pot, and cover the lid to wake up for a while.
15. Boil in cold water, which is equivalent to 2 times of proofing. After boiling, steam for 20 minutes on medium fire, and then cook after 3 minutes.