Carrot vermicelli bun(hu luo bo fen si su bao zi )

Carrot vermicelli bun

Introduction:

"In the past two days, it has been continuously exposed that many supermarkets in Shanghai sell" dyed steamed bread ". The" and clenbuterol incident "is really worrying. Steamed bread is the staple food we eat every day. For our safety, we'd better make it at home."

Production steps:

Step 1: break up the eggs and put them into the oil pan. Stir fry and set aside.

Step 2: put oil in the pan and stir fry the dried shrimps. Turn off the heat and add chopped green onion.

Step 3: add oil to the pan, stir fry chopped carrots until soft, turn off the heat and add chopped mushrooms

Step 4: put in the pickled and chopped fans.

Step 5: add the fried shrimps and eggs into the carrot vermicelli stuffing.

Step 6: add appropriate amount of salt and chicken essence oil, stir well.

Step 7: yeast powder mixed with warm water into flour, and dough fermentation 2 times.

Step 8: exhaust the fermented dough and let it stand for 15 minutes.

Step 9: divide the dough into small even sized dough. Roll it into a cake with thick middle and thin periphery.

Step 10: put on the stuffing, hold the dough with your thumb, and fold the skin with your index finger.

Step 11: make a bun. 15 more minutes.

Step 12: Boil the steamer, put the steamed buns on the drawer, steam for 15 minutes, steam for 5 minutes.

Materials required:

Carrot: 500g

Fans: 1

Eggs: 3

Dried shrimps: 50g

Lentinus edodes: right amount

Flour: 500g

Yeast: 1 teaspoon

Chopped scallion: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: nagging; carrots contain a lot of carotene, carotene is fat soluble substances, and lycopene in tomatoes, only when cooking properly more oil will greatly improve the absorption rate of carotene. Therefore, when frying, I first stir fry the shredded carrots with oil to release the carotene.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Fen Si Su Bao Zi