Pork and Carrot Buns

Overview

How to cook Pork and Carrot Buns at home

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• students
• cooking wine
• dough
• five spice powder
• green radish
• onions
• oyster sauce
• pork
• salad oil
• sesame oil
• soybean paste
• sugar
• ginger

Ingredients

Steps

1. 1 The meat filling is added with onion, ginger, cooking wine, soy sauce, soybean paste, sugar, five-spice pink salad oil, sesame oil.

   

2. 2 Stir well to let the meat infuse the flavor, and then we'll prepare the rest.

   

3. 3 One green radish.

   

4. 4 Insert into wire.

   

5. 5 Blanch it in boiling water to remove the spiciness, take it out and add cold water.

   

6. 6 Squeeze dry.

   

7. 7 Cut it with a knife, don't break it too much.

   

8. 8 Stir the shredded radish and meat filling evenly.

   

9. 9 The noodles need to ferment well. I made the noodles the night before. The next morning the noodles were a little thicker, so I added some baking soda.

   

10. 10 The dough should be made into a honeycomb shape.

    

11. 11 The filling is ready. The noodles are softer than steamed bun noodles, so the foreskin will be soft.

    

12. 12 The skin should be rolled out to be thick in the middle and around the sides, so that the buns have a thin base and are more delicious.

    

13. 13 The buns are wrapped.

    

14. 14 It should be placed on the steaming curtain and fermented for 15 minutes. This is also the second fermentation so that the buns can rise and become soft.

    

15. 15 Pour cold water into the pot and turn on high heat for 20 minutes.

    

16. 16 It's out of the pan and tastes pretty good.