How to make steamed buns stuffed with carotene

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  1. Mix flour and dry yeast evenly.

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  2.Add appropriate amount of warm water in batches and stir with chopsticks until it becomes cotton-like.

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  3. Knead into a smooth dough, cover it with plastic wrap, and let it ferment in a warm place until two twice as big.

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  4. Prepare carrots, eggs and black fungus.

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  5.Crack the eggs into a bowl and beat them with chopsticks.

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  6. Heat an appropriate amount of oil in a pot, pour in the beaten egg liquid, and stir-fry until cooked Break into pieces with a spatula and set aside to cool.

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  7. Peel and wash the carrots.

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  8.Grate into silk, cut it slightly with a knife, and put it into a basin.

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  9. Chop the green onions and mince the ginger.Wash and chop the soaked black fungus.

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  10. Then crush the eggs and black fungus and put them into the pot with carrots middle.

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  11.Add the chopped green onion and ginger.

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  12.Add oyster sauce, thirteen-spice chicken powder, white pepper, cooking oil and salt.

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  13. Stir evenly in one direction and the bun filling will be ready.

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  14.The fermented dough has obviously expanded a lot, and the internal structure is honeycomb-shaped.

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  15. Take out the dough, knead it evenly, roll it into long strips, and cut it into even sizes.Dosage.

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  16.Use a rolling pin to roll out the bun skin into a thick middle and thin edge.(Thicker than dumpling skin)

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  17.Take a piece of bun skin and add an appropriate amount of carrots filling.

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  18.Pinch out the shape of the bun.

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  19. After everything is wrapped, cover it with a clean cloth and let it rise for 30 minutes.about.Add an appropriate amount of hot water to the pot, add the steamed bun embryos, cover with a lid, bring to a boil over high heat, and steam for 18 minutes.Then turn off the heat and steam for three minutes.

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  20.The delicious carotene stuffed buns are out of the pot!