Sweet potato noodles and big meat steamed buns

Recipe Recommendations

• carrots appropriate amount
• fungus appropriate amount
• flour appropriate amount
• yeast appropriate amount
• pepper appropriate amount
• sesame oil appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• white sugar appropriate amount
• edible oil appropriate amount
• cumin powder appropriate amount

• salty and fresh
• steamed
• an hour
• simple

Steps for Sweet potato noodles and big meat steamed buns

1

Stir well the sweet potato flour and flour, use warm water added with yeast and make the dough (the ratio of sweet potato flour to flour is 4:6), and place it in a warm place to be ready to be set.

2

Soak carrots, shredded fungus, fully, and then shred, mix with chopped green onions, chopped ginger, and all seasonings and pork fillings. Stir well (add ginger juice), leave aside and marinate for a while, and wait for the noodles to ferment.

3

When the dough is ready, put it on the panel and start wrapping it with a good small dough of about the same size as the one that will be divided into. Because there is too much sweet potato noodles, I first rolled the small dough into small cakes with thick middle and thin edges, and then put the meat filling in. Wrap it up

4

In the end, there is only steam left. Add a proper amount of cold water to the pan, then put on the stalks, spread a wet cage cloth, put the wrapped buns on the stove, turn on a high fire, and wait until the pan opens to the atmosphere, start counting for about 40 minutes.(It's all on fire during the steaming process! The time is calculated based on the size of the buns. Big buns are longer and small buns are shorter)

Sweet potato noodles and big meat steamed buns Make Tips

Recipe Categories

• staple food
• home cooking