How to make carrots delicious? Carrots are often used as side dishes. In fact, among many ways to eat, steamed pork buns are more suitable and unique. Not only is it delicious, the nutrition will be fully absorbed, but it will also cover up the taste of some carrots. It belongs to both nutrition and taste, and it is the most delicious food not to be missed.

Carrot buns are as simple as pork and leeks. You don't need to blanch or brake water. You can chop them directly and use them. It's simple. Here are some delicious carrot and pork buns made by Ma Bao's family. Don't let go of some practical production skills, especially the dry goods at the end of the text ~

Carrot and pork steamed stuffed bun method

Ingredients: 500g of common flour, 5g of dry yeast, 2 carrots, 300g of fat and lean pork stuffing, half a small bowl of chopped green onion, 2 tablespoons of Jiang Mo, proper amount of soy sauce, cooking wine 1 tablespoon, a little white pepper, fragrant sauce 1 tablespoon, proper amount of salt and vegetable oil.

Step 1: Mix dry yeast into flour, then add water for several times, stir with chopsticks to form a large flour wadding, knead it into a smooth dough, cover it and ferment it to twice the size.

When it's cold, the dough is slow. The trick is to add 1 tablespoon of sugar to flour to promote fermentation. Melting yeast with warm water of about 30 degrees will also speed up fermentation.

In the second step, the meat stuffing can be processed during dough making. Add a little water to the pork stuffing and stir it with chopsticks to make it wet, but the stuffing will not dry. Add soy sauce, cooking wine, white pepper, minced onion and ginger, fragrant sauce, salt and vegetable oil.

The third step is to stir in one direction, and the stirred meat stuffing is sticky and oily, so that the stuffing tastes good. Chopped green onion and carrot are a perfect match. It not only increases the flavor, but also masks the taste of carrots, even people who don't like carrots will continue to eat them.

Step 4: Wash carrots, shred them, and then chop them. In this step, don't chop them too much, as shown in the figure.

Step five, pour the chopped carrots into the meat bowl and stir evenly in one direction.

Step 6: Knead the dough to remove the big bubbles, knead it into long strips and cut into pieces, and roll it into thick dough with a little thickness around the middle. The point is that the dough should be thick, so that the steamed stuffed bun will grow up.

Step 7, wrap the pork and carrot stuffing, knead and seal it.

Step 8: The large steamer prepared in advance has been filled with water, and the drawers have been coated with vegetable oil to prevent sticking. Wrap the gap in the steamed stuffed bun, cover the lid, steam for 8- 10 minutes for the second time, and start counting after SAIC: 18 minutes.

Step 9: Stew the steamed buns for another 3 minutes and open the lid to effectively prevent them from shrinking.

The delicious carrot and pork steamed buns are soft and big, and the whole family loves them. A bowl of porridge for breakfast is perfect!