Carrot meat buns
By VicentaLakin
It's been a long time since the kid at home says I'm eating my whole bag. He's coming home tomorrow, he's giving me more noodles. The daughter said the buns were big enough to eat。
Recipe Recommendations
- flour 800 grams
- carrots 2 pieces
- pork 500 grams
- warm water 500 grams
- oyster sauce 1 teaspoon
- cooking wine Half teaspoon
- salt 1 teaspoon
- vegetable oil 2 tablespoons
- yeast powder 9 grams
- onion 3 grams
- Jiang 1 gram
- soy sauce 1 teaspoon
- sesame oil 1 teaspoon
- Steamed buns and dumplings seasoning Half teaspoon
- chicken essence 1 teaspoon
Steps for Carrot meat buns
1
Here's the material
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Carrots cut small pieces first
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Crush it in the feed machine
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I'm gonna crush the meat
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Onions, ginger, raw smoke, perfume, bun dumplings, wine, chickens, salt, pelicans, vegetable oils, and a bun
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(b) Smuggle evenly in one direction
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Put it in a carrot and mix it evenly again
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500 grams of water, 9 grams of yeast
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Add a little bit of flour and mix it with chopsticks
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I put my face on the fermented fermenters
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The fermented noodles rub the air
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It's a balanced agent. Skin
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It's all wrapped up in the oil closet
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Cold-water uppers, the fire opens, and the fire will be evaporated for 18 minutes. After the fire's down, we'll start the pot in five minutes。
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Completed Chart
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Completed Chart
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Completed ChartCarrot meat buns Make Tips
WHEN THE PACKAGE IS EVAPORATED, DO NOT OPEN THE LID IMMEDIATELY AND OPEN THE PAN FOR ANOTHER FIVE MINUTES IN ORDER TO AVOID A COLD RETRENCHMENT. 2. CARROTS ARE NOT STRANGULATED WITH WATER, BUT RATHER ARE MIXED DIRECTLY INTO THE MEAT, SO THAT THEY ARE SMALLER AND DO NOT REQUIRE ADDITIONAL WATER。