2. Peel and slice carrots, blanch them in boiling water for 65,438+0 minutes, then take them out with cold water. Chop the blanched carrots into fine powder, blanch the vermicelli with hot water, then take them out and cut them into fine powder. Put carrot powder, vermicelli powder and chopped green onion into a pot, add vegetable oil, salt and pepper powder, mix well and taste salty.
3. Put 500 grams of flour into 250 grams of warm water and 5 grams of yeast for fermentation, then take it out, knead the dough into strips and cut it into small pieces, take a small piece and roll it into a round skin with thick middle and thin sides, add the mixed carrot stuffing, lift the round skin around and knead it to wrap it into steamed buns, put it in an oiled steaming curtain, cover it with a lid (stand) for 20 minutes, and steam it for 20 minutes after boiling over medium heat.