How to make carrot, vermicelli and meat buns

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  1. Add dry yeast to the flour and mix evenly.

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  2.Add water and stir with chopsticks to form cotton wool, then knead into a smooth dough.Cover with plastic wrap and let rise in a warm place until doubled in size.

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  3.Cut green onions and mince ginger.

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  4. Add the minced onion and ginger to the minced meat.

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  5. Then add light soy sauce, oyster sauce, vegetable oil, salt and thirteen-spice white pepper.

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  6. Stir evenly in one direction.

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  7. Soak the dried powder in warm water until soft and chop into small pieces.

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  8. Chop the dry powder and add it to the minced meat and stir evenly.

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  9. Peel and grate the carrots, add to the meat filling, and continue to stir evenly.The carrot meat stuffing is ready.

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  10. The fermented dough has obviously expanded a lot.

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  11. Take out the dough, knead it to deflate, and divide it into small dough pieces.

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  12. Flatten the small portion and roll it out with a rolling pin into a bun with a thick middle and thin edges.Skin.

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  13.Take a piece of bun wrapper and add appropriate amount of fillings.

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  14.Pinch tightly, wrap everything up, cover with plastic wrap and let it rest for 20 minutes.

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  15. Boil an appropriate amount of water in a pot, put in the steamed bun embryo, and cover it.Steam over high heat for 20 minutes and simmer for three minutes.

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  16.A delicious carrot powder dried meat bun is ready.

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  17. Break it apart and take a look!