Pork carrot bun
By VicentaLakin
In the spring, there was a lot of food in the market, and it was all green, and it was very dynamic. However, the carrots that were stored on my balcony for one winter are not finished. It was pulled back from the farm of the village aunt after the fall. Orange and yellow carrot roots are as big as white as white, and they come back with more than 200 pounds, which are distributed to a few relatives in the city, and then put in a box and take whatever they want. Three months of winter and an early spring have passed, but the carrots still have a small box of about 30 pounds, which is wet, but some are starting to lose their hair, which is a waste. Carrot tastes sweet, how many times better than what's available on the market, and how much more to consume? It's not hard to beat me. With all kinds of radish, my family likes to make meat. Hot meat with its own fragrance, and it doesn't taste like it without the wine. It's trouble to use onions and ginger oil or something. Carrots are sweet in themselves, so they bite, they're sweet in salt, they're sweet in salt, and they're sweet, and they're sweet. Look at the fragrance of carrot pork buns. They're just about two pounds in the market, fresh and beautiful. With carrots, more fragrance, cheaper than pickles, less seasonal, bigger pots, dinner and breakfast the next day! - What
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Pork carrot bun
1
Flour with yeast and cool water in the basin; flour can be used in a condensed flour, which is 1-2% of the flour volume, warm water in winter, cold water in the daytime, and 55-60% of the flour volume
2
Because of the larger amount of flour, I use the chef machine to make up the noodles, and if the flour is small and has the strength to do it, it's okay to rub the face in a smoother face
3
The noodles are removed and placed in a large fermentation box, because the box has a lid that can be sealed to create a wet environment and place the box in the warm for basic fermentation
4
Carrots peel off their skins and wash them with silk, not too thin, and then become mud
5
If it's too long, you can cut a few knives and make them short
6
THE PORK IS READY, PREFERABLY WITH SOME FAT; CARROTS ARE FATTY SOLUBLE, AND OIL CAN CONVERT TO VITAMIN A, WHICH IS VERY GOOD FOR THE EYES
7
A small amount of oil is poured into the frying pan, the meat is cooked, and a proper amount of soy sauce and salt is added, so that the processed meat is very good and tasteless
8
The carrots fall into the meat, and a minute of fire is turned off, so that the carrots become soft, so that they are not cooked; and if they are not fired, the short and thick carrots will not only disintegrate, but they will not be able to tatter the buns, so that they will leak
9
Double-fermented noodles are taken out on the board, with an appropriate amount of flour sprung up, cut into an even-sized agent, and a slightly thick, thin skin in the middle
10
(b) Take the appropriate amount of it on the collage and wrap it in fat buns
11
They are all wrapped up in a steam pan for 20 minutes, steamed in a fire for 10-20 minutes, and time is determined by the size of the bun; five minutes before the pan is released, so that the skin skin of the bun is smooth。Pork carrot bun Make Tips
1. THE WATER SEASON AND ROOM TEMPERATURE USED FOR PASTA CAN BE ADJUSTED BY HOT WATER OF UP TO 40 DEGREES OR COOL WATER; A LITTLE WHITE SUGAR CAN PROVIDE YEAST WITH NUTRIENTS THAT ARE BETTER DISTRIBUTED; 2. CARROTS HAVE THE SAME COLOURS AS YELLOW, ORANGE, PURPLE, ETC., AND HAVE THE SAME NUTRITIONAL VALUE; CARROTS CAN BE FULLY CONVERTED TO VITAMIN A BY MIXING OIL WITH GREASE, BUT CARROTS SHOULD NOT BE CONSUMED BY DAILY OVERDOSES OF 200 GRAMS PER PERSON PER DAY, AND EXTRA FOOD CAN TURN SKIN INTO CARROT COLOURS; 3. COOKED MEAT PASTE DOES NOT TASTE AND IS FRAGRANCE, AND ALL CARROTS CAN BE USED IN THIS WAY, WHICH IS DELICIOUS。