Lotus root buns
Overview
Breakfast is different for 365 days. Lotus root buns in autumn and winter can relieve dry throat. Steamed buns play an important role in Chinese breakfast. The happiest thing is waking up in the morning and seeing a steaming basket of lotus root buns on the breakfast table. They are thin-skinned, juicy and delicious. You can feel the full love for your family after taking one bite. Lotus root is mild in nature and sweet in taste. It has the functions of clearing heat, promoting fluid production, cooling blood, dissipating blood stasis, tonifying the spleen, and appetizing. In autumn and winter when the weather is dry, eating some lotus root can nourish yin and clear away heat, moisten dryness and quench thirst, clear the heart and calm the mind.
Tags
Ingredients
Steps
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Mix flour, water and yeast and knead into a smooth dough;
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Let the dough rest and ferment until it doubles in size;
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Steamed bun filling: Prepare pork belly, lotus root, and chives and wash them separately
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Chop the pork belly, peel and chop the lotus root, mix with salt, peanut oil, light soy sauce, ginger and chives and marinate for 5 minutes;
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Knead and deflate the fermented dough, then knead it into smooth long strips again and divide into small balls;
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Roll out the dough thinly;
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Add lotus root meat stuffing and tighten the mouth;
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Place edible steaming paper on the steamer, put in the wrapped buns, and let sit for 10 minutes; PS: Leave enough space between the buns, as the steamed steamed buns will become larger.
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Put it into the pot and steam for 10 minutes; PS: The steaming time will be different depending on the size of the fire.
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After steaming the buns, turn off the heat and open the lid after 3 minutes.
