How to make lotus root meat buns

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So we should learn how to cook. Here I would like to introduce lotus root and meat buns to you.

1. Wash and peel the lotus root, and grate it into thin strips using the smallest hole on a grater.

2. Wrap the lotus root shreds with gauze and squeeze out the lotus root juice.

3. Then put the slightly dried lotus root shreds in another small bowl for later use.

4. Put 260 grams of lotus root juice into the bread machine.

5. Add 500 grams of flour, 5 grams of yeast, and 20 grams of white sugar, start the dough-making button, and knead the dough for 20 minutes before stopping the machine.

6. Start the dough rising button again and let the bread machine work for 1 hour and 30 minutes to allow the dough to rise to twice its original size. Now that the weather is hot, you should always observe the fermentation status of the dough. The dough may be ready before the scheduled time. When you pull open the dough that has doubled in size with your hands, you can see the honeycomb structure inside, which means it is well fermented. Do not over-rise the dough or it will become sour and unpalatable.

7. Prepare pork with both fat and lean meat so that the buns will be fragrant.

8. Put the pork into a food processor and blend it into puree. Add the scallions and ginger during the last blending.

9. Mix the minced meat, lotus root shreds, and eggs, add salt, light soy sauce, cooking wine, sugar, and 40 grams of water. Use chopsticks to stir in one direction until it becomes a sticky filling and set aside.

10. Weigh the dough and divide it into 15 small portions of 51 grams each. Knead each portion with your hands and then shape them into bun wrappers.

11.Put the filling in the middle of the dough.

12. Wrap the buns in circles, folding one fold at a time. The finer and more compact the folds are, the better looking the buns will be.

13. After wrapping the buns, if they are not round enough, you can use both hands to gently make them more round on the panel.

14. Pour warm water into the steamer and put the buns in for secondary fermentation to allow the skin to swell and fatten up slightly. It took me more than 10 minutes.

15. Steam over high heat. When you see steam coming out of the pot, change to medium heat. Turn off the heat after steaming for 15 minutes. Then wait for another 3-4 minutes before opening the lid, taking out the buns and eating them while they are hot.

If you have been eating takeout for many years, now that you know how to make lotus root and meat buns, you will definitely want to try making them yourself in the kitchen. Believe in yourself, and what you make will definitely be unique.