Steamed stuffed bun with sweet potato noodles
I have been sick for three days and haven't eaten anything. I use my mobile phone to check the menu in bed every day. Suddenly, I think of steamed stuffed buns. I'm greedy. I drag my boring body to get up and make steamed stuffed buns!! Life is hard!!!Because there was less water in the first steamed bun, the bottom of my steamed bun was burnt, so my steamed bun had no bottom, so I had to send you a finished product with no bottom, but it was delicious to say ha ha
Step 1 . Mix the sweet potato flour and flour well, use warm water with yeast and dough (the ratio of sweet potato flour to flour is 4:6), and put it in a warm place for serving
Step 2 . Rub carrots with shredded fungus, soak them thoroughly, cut them into shreds, mix them with chopped scallions, ginger and all seasonings with pork stuffing (you can add some ginger juice), put them aside to marinate for a while, and wait for the noodles to ferment
Step 3 . When the dough is ready, put it on the panel, divide it into small dough of similar size and start wrapping. Because there are too many sweet potato noodles, I roll the small dough into small cakes with thick middle and thin edges, and then put the meat filling in and wrap it
Step 4 . Finally, there is only steam left. Add an appropriate amount of cold water into the pot, then put a drawer on it, spread a wet cloth, put the wrapped steamed buns on it, and turn on the high fire. When the pot is opened to the atmosphere, it will take about 40 minutes to start counting. (the process of steaming is full of fire! According to the size of the steamed buns, the time is longer for large steamed buns and shorter for small steamed buns.)
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