Ingredients: pork, carrots, tofu, a handful of shrimp skin, a handful of agaric, a few vermicelli, flour, yeast, water;
First mix the dough, put Angel yeast in the kneading basin, melt the yeast with a little water at the same temperature as your hand (about), put in flour, add water, and add a little.
Use a scraper to mix the water and flour, and then use your hands to knead the flour into a ball. Rub until the hand is smooth and the face is smooth. Cover the bowl with plastic wrap and let it warm to wake up to twice the size. Now it can be twice as big when it is hot. In cold weather, you can boil some hot water in the steamer and put the basin inside to make a natural hair box.
The noodles are waiting for the process of awakening to prepare the filling. Scrape and shred the carrots. Add salt to the wok and stir until soft and broken. Stir in the yellow carrot oil. I use pig suet to fry, which is more fragrant. Let it cool in the pot and chop it into vegetable froth.
Cut tofu into small pieces, fry it in oil to make it golden on both sides, take it out of the pot to cool and cut it into small dice for standby.
Pork is better to choose fat and thin. I like to use pig neck. The fat is fat but not greasy. The lean meat is tender. Dice it and then chop it into minced meat. Don't chop it too badly, or it will not taste grainy. Add soy sauce, wine and salt, onion and ginger. I directly mash them with the cooking machine and add them to the meat stuffing. Mix them with a scraper until they are strong. Add a little peanut oil and stir well to increase the fragrance.
Chop the dried shrimps with fungus. Boil vermicelli in hot water until soft, drain and chop. Add shredded carrots, diced tofu, shredded shrimp skin with fungus, and shredded vermicelli into the meat stuffing. Mix well. The stuffed buns are ready.
At this time, the noodles are almost awake and ready to make steamed buns. Before packing, prepare the steamer, add enough water into the steamer, put the drawer in place, cut the oil paper and prepare it for later use.
Dip the awakened dough with some dry flour, move it onto the dough, knead and exhaust, evenly divide it into small and large dough, knead and round it for use. Use a rolling pin to roll the dough into a skin, wrap the filling, and pinch it back and forth on both sides like a willow leaf to form a willow leaf. Put oil paper on the steamer tray. Put the wrapped ones on the upper layer of the steamer first, and then put the wrapped ones on the lower layer of the steamer drawer.
In the same way, wrap all the buns, put them on the steamer drawer, and cover the pot to wake up.
Then steam the steamed buns. Steam the bell after boiling. Don't open the lid of the pot immediately after steaming, leave the clock still, and then you can take it out and put it on a plate and enjoy it!