How to make carrot stuffed buns

1. Put the yeast in the flour, add warm water and stir until it becomes flocculent, then knead it into a smooth dough, cover it with plastic wrap and keep it in a warm place Ferment until doubled in size

2. Place the fermented dough on the chopping board to deflate and then ferment again until doubled in size. The dough is ready

3. Grate the carrots into mince. Stir the pork belly into stuffing, chop the green onion and set aside

4. Place the meat stuffing in a container, use chopsticks to quickly beat in one direction, pour in a little water while beating, until the beat is strong< /p>

5. Put the minced carrots, chopped green onions and all the filling ingredients together and stir vigorously in a clockwise direction

6. Knead the dough into long strips and divide it into evenly sized noodles. Roll the dough into a skin, wrap it with fillings, and shape it into a bun shape

7. Pour water into the steamer, put a cage cloth on the grate, heat it up over high heat, and put the wrapped buns in. Cook on high heat for 20 minutes

8. Do not open the lid immediately after the time is up. Turn off the heat and then open it again 2 minutes later. The buns will not shrink back

Dish Features

Every autumn I stock up on carrots, like a little beast preparing for hibernation. Carrots in this season have a special kind of sweetness. They can be fried, stuffed, or eaten raw and juicy. As the saying goes, "when radish comes on the market, doctors get laid off." When it comes to health care in autumn and winter, it can be said that radish takes over. Of course, it’s not just carrots, there are also green radish, water radish, water jade radish, Xinxinmei radish, etc. Each of them has its own cooking method, and carrot buns are a popular staple food that is suitable for all ages. It is also my favorite. childhood favorite.