How to make seasonal vegetable and fresh meat buns

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  1.Prepare Igudao Snowflake Wheat Flour.Add dry yeast to the flour and mix evenly, add water and stir into cotton wool, knead into a smooth dough, cover with plastic wrap and let ferment in a warm place until doubled in size.

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  2. Chop the onion and ginger into small pieces and set aside.

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  3. Add minced onion and ginger, oyster sauce, light soy sauce, white pepper, and cooking wine to the minced meat., salt and sesame oil.

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  4. Use chopsticks to stir evenly in one direction.

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  5. Wash and grate the zucchini, put it in a bowl, add 1 gram of salt and mix well , to get out the moisture from the zucchini.Pinch the water from the zucchini.

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  6. Grate the carrots and chop into small pieces and set aside.

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  7. Add zucchini and carrots to the mixed meat filling.

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  8.Stir evenly and the meat filling will be ready,

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  9. It will obviously expand a lot after fermentation.

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  10. Take out the dough, roll it into long strips, and cut it into small pieces of even size son.

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  11.Press flat with the palm of your hand, and roll out the bun skin into a thin middle edge.

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

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  13.Pinch out the shape of the bun and do everything.Cover with a damp cloth and let rest for twenty minutes.

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  14. Bring an appropriate amount of water to a boil, add the steamed bun embryos, and cover.Turn on high heat and steam, then turn to medium heat and steam for 20 minutes, then simmer for two minutes.

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  15.A delicious zucchini and fresh meat bun is ready.