Ingredients: flour 500g, white pepper 2g, chicken powder 2g, salt 2g, edible oil 3g, dried yeast 3g, carrots 2g, auricularia auricula 10g, eggs 2g, scallion 30g, ginger 5g, oyster sauce 1 tablespoon and thirteen spices 3g.

Accessories: appropriate amount of warm water.

1. Mix flour and dry yeast evenly.

2. Add a proper amount of warm water in several times, and stir it into a batting shape with chopsticks.

3. Knead into smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation to double its volume.

4. Prepare carrots, eggs and black fungus.

5. Beat the eggs into a bowl, fry them in a pot and let them cool for later use.

6, carrots peeled and washed, smashed into silk.

7. Wash and chop the black rice foam.

8. Chop the onion and ginger for later use.

9. Cut the carrot slightly with a knife and put it in the basin.

10, add chopped eggs and black fungus.

1 1. Add chopped green onion and Jiang Mo.

12, add oyster sauce, thirteen spices, white pepper, salt, edible oil and chicken powder.

13, along one direction, stir evenly, and the carotene filling is ready.

14, the fermented dough obviously expanded a lot, and the internal structure was honeycomb.

15, take out the dough, exhaust and knead it evenly, knead it into strips, and cut it into agents with uniform size.

16. Roll with a rolling pin into a steamed stuffed bun skin with a thick middle and a thin edge. (thicker than dumpling skin)

17, put a proper amount of stuffing.

18, pinch out the shape of steamed stuffed bun.

19. It takes about 30 minutes to wake up for the second time after all the packages are wrapped. Put the raw steamed bread on the oiled steamer, cover it, turn to medium heat for steaming 18 minutes after the fire is boiled, and simmer for 3 minutes after turning off the fire.

20, delicious carotene buns are out of the pot!