How to cook meat lotus buns

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  1.Use warm water to mix 3 grams of yeast, 1 gram of sugar, Dissolve 1 gram of salt, let it sit for five minutes, wait for the yeast, salt and sugar to fully act, wake up, pour it into the flour, and knead until the dough is smooth, the hands are shiny, and the basin is shiny.Cover with plastic wrap and keep in a warm place.

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  2.During this period, grind the meat, break in an egg, and add chopped Chop green onion and minced ginger, and pour a little cooking wine.

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  3. Chop the lotus cauliflower and pinch water slightly, then add vegetable oil and mix well.This can prevent the lotus cabbage from leaking water, and at the same time keep the juice of the lotus cabbage from being too dry.Then mix it with the meat filling and add pepper powder, pepper, salt, light soy sauce and sesame oil.Just stir it evenly.

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  4. Let the dough rest for two hours.Use your fingers to poke a hole in the middle of the dough.This If the hole does not bounce back or sink, it means the hair is well.If it rebounds, it means there is not enough time; if it sinks, it means it has been sent.

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  5. Then knead the dough into long strips and cut them into small pieces.Flatten and roll into a bun wrapper, wrap it up and put it in a basket, cover the pot and let it sit for 20 minutes for secondary fermentation.

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  6.
  After the second fermentation, add cold water to the pot and bring to a boil over high heat.Change to medium heat and steam for 20 minutes.Turn off the heat.Do not open the lid immediately.Wait for seven or eight minutes before opening the lid again.The fragrant, white and plump buns will be ready and ready to eat.