The recipe for pork, lotus root, and steamed buns

Health benefits

Pork: Tonifying Kidney

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

500 grams of pork

400 grams of lotus root

500 grams of flour

3-4 grams of yeast powder

Scallion section

A piece of ginger

Peanut oil in moderation

2 tablespoons light soy sauce

One tablespoon of dark soy sauce

Appropriate amount of Sichuan pepper powder

Moderate amount of salt

The recipe for pork, lotus root, and steamed buns

1. Chop pork with scallions and ginger into meat filling

2. Put it into a bowl, add peanut oil, Sichuan pepper powder, light soy sauce, and dark soy sauce, and mix well

3. Peel and wash lotus roots, wipe them into thin strips with a scraper, and then chop them into fillings with a knife

4. Put it into the meat filling and mix well

5. Put the fermentation powder into warm water and stir to melt. Pour a small amount into the flour multiple times to form a dough. Let it ferment in a warm place until it is twice the size. Use your fingers to stick to the flour and poke holes without shrinking or collapsing

6. The internal organization is honeycomb like

7. Rub the dough with your hands for a while, and cut it open without any large bubbles

8. Rub long strips

9. Use your hands to make small potions, sprinkle a little dry flour, press flat, and then

10. Roll it into a bun skin

11. Add an appropriate amount of filling

12. Wrap it into a bun. If you don't know how to fold it, you can let me have a short video

13. The packaged buns will be sent out for 20 minutes

14. Add cold water to the pot and brush a little oil on the grate

15. Put in steamed buns, leave a gap in the middle, steam over medium high heat for 15 minutes, then steam under low heat for 5 minutes

16. Delicious pork, lotus root, and steamed buns are ready!

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