How to make goldfish buns

Eating is the most basic need for a person to survive, and you can't live in your parents' arms forever. Now that you have grown up, it's time for you to learn how to cook by yourself. Today, I will teach you how to make a goldfish bag.

1. The steamed fish is only 3-4 cm long, just the right size for a small bite, and tastes soft and delicious.

2.1 Dice the tomatoes and mash them with a spoon.

3.2 Wash the above vegetables and set aside.

4.1 Squeeze the green vegetables into 80ml of juice.

5.2 Tomato puree, (this is actually used in many dishes or pastries. I have never bought tomato sauce outside. I always make it myself using this method. Add a few drops of vinegar, sesame oil, a little salt, peanut oil, and oyster sauce to the tomato puree and stir well.)

6.12 Chop the meat into small pieces, add a little salt and dark soy sauce and stir evenly in a clockwise direction.

7.21 Cut the green onion into sections, dice the tea tree mushrooms, dice a quarter of the tomatoes, and use a spoon to mash the rest into tomato puree for later use.

8.1 Put all ingredients in a bowl and mix well, add tomato puree and stir the flour clockwise into wheat ear shape.

9.2 Add diced tomatoes, green onions, tea tree mushrooms and 8 ml of peanut oil to the marinated minced meat and stir well for later use.

10. Use your hands to knead the flour into a smooth and non-sticky dough. The dough should be smooth: the dough, hands and bowl. Use the same method to mix the remaining flour and ingredients, but replace the tomato puree with the vegetable juice squeezed earlier, and knead the mixture into a dough to make the green dough.

11. Roll the dough into long strips, cut into pieces, roll into circles, flatten and roll into round bun wrappers with a diameter of 4 cm. Be careful not to roll it too thin.

12.1 Fish made of green dough.

13.2 Put the stuffing on the base of your hand. Be careful not to put too much stuffing, just a little will do. Try to put it close to the fish head, leaving enough space to squeeze it into the fish tail. To prevent the opening from not sticking firmly, put a little water on your finger and smear it on the edge of the bun skin, then stick the opening.

14. First squeeze the middle of the leather and stick it on.

15. Fold the left side of the dough to the right to make the fish's mouth.

16. When making the tail, first glue the opening, then gently pull it, and use your thumb and fingers to evenly squeeze out the fish tail.

17. Use scissors to cut out the fish fins, and then use black sesame seeds to make the fish's eyes on the head. The cute little fish bag is ready. Do not steam it immediately. Place it on a plate, cover it with a lid and let it rest for 30-40 minutes.

18. After the buns have risen, apply a layer of oil on the bottom of the steamer to prevent sticking. Put the prepared goldfish buns on it and steam for 8 minutes. Do not open the lid immediately when the time is up. Wait for 2 to 3 minutes before opening it. This way the buns will not shrink. (You must wait until the steamer starts to emit steam before putting the buns in to steam)

19. These are the small buns.

Goldfish buns may seem complicated to make, but if you put your heart into it, you can make it right in just a few tries. In addition, if you give yourself some special care every now and then, your mood will improve and you will naturally be healthier.