CHINESE TARO BUN RECIPES

Steps:

• Mince pork belly, don't get too crushed. Soak the shiitake mushrooms in advance and then mince them. Peel and shred the winter bamboo shoots. Chop a few times at will. Shrimp dry clean. Finely chop green onion, ginger and celery.
• Stir scallions and ginger, add shiitake mushrooms, stir fragrant, add minced meat and stir-fry to change color, appropriate soy sauce Stir fry, add winter bamboo shoots, add hot water of the same material level, and add dried shrimps. Boil. Add carrot shreds. After cooking, sprinkle in chopped celery, season with appropriate amount of salt, and thicken with water starch.
• The taro should be small, washed, and steamed with the skin. Peel and smash after cooking, keep pressing and kneading until the stickiness is strong
• Slowly add the tapioca flour in portions, knead evenly each time, and then continue to add the flour. Don't pour it all at once, so as not to get too dry. It is best to cover the reconciled taro noodles with a cloth to relax the moisture so that the flour and taro can blend well.
• Pinch a dough of about 30 grams and rub it into a cone. Insert a hole with your thumb and squeeze it thin while turning your hand. Then scoop in the right amount of filling. Close your mouth with a tiger's mouth. Pinch into a top like.
• Then, if you like steaming, just boil the water and steam for 10 minutes. Or boil it in water. I tried the decoction today. With a moderate amount of oil, fry the bottom of the taro buns for a hard crust on a low fire. Add half of the hot water, bring to a boil, cover the pot, and cook until the water is dry. Hurry up and eat it while it's hot, it will harden when it's cold.

Steps:

• Mix flour, yeast, and water, knead into a smooth dough, cover with a lid or plastic wrap, and ferment to double its size
• Vent the fermented dough and knead until the surface is smooth
• Roll the dough into long strips, cut into equal-sized noodles, roll the noodles into bun skins, and wrap them with taro fillings (making of taro fillings: peel the taro, cut into cubes, put oil in the pan, and add the taro Cook, add oyster sauce, fermented bean curd juice, bean paste, thirteen incense, salt, and mix well)
• Put the wrapped buns in a steamer with a damp cloth. There should be a space in the middle, which will grow bigger when steaming. Second proofing to 1.5 times the size
• Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 3-5 minutes, then remove the lid
• Smooth skin with clear folds
• Fluffy and soft, nutritious and delicious