Exercise 1
Carrot is a crispy and nutritious home-cooked dish. Chinese medicine believes that it can tonify the middle qi, strengthen the stomach and promote digestion, strengthen yang and soothe the five internal organs, and has a good curative effect on dyspepsia, chronic dysentery, cough and night blindness, so it is known as "Oriental Little Ginseng". After being fried and eaten, it can be converted into vitamin A in human body, which can improve human immunity and indirectly kill cancer cells. The latest research by American scientists confirms that eating two carrots every day can reduce blood cholesterol10% ~ 20%; Eating three carrots a day helps to prevent heart disease and tumors.
The main nutrient in carrot is β-carotene, which exists in the cell wall of carrot, and the cell wall is made of cellulose, which cannot be directly digested by human body. Only by chopping, cooking and chewing can β -carotene be released and truly digested, absorbed and utilized by human body. Maintaining the integrity of β -carotene and other nutrients has a great relationship with our diet and cooking methods.
1. Put the yeast into the flour, add warm water, stir it into a flocculent shape, knead it into a smooth dough, cover it with plastic wrap, and ferment it in a warm place to double its volume. The fermented dough is placed on the chopping board, vented and fermented again to double the size, and the dough is finished.
2. Rub the carrots into velvet and chop the onions for later use. Put the carrot stuffing into a container, whip it quickly in one direction with chopsticks, and pour a little water while stirring until it becomes thick. Put the chopped carrots, chopped green onion and all stuffing seasonings together and stir clockwise.
3. Knead the dough into strips, divide it into batter with uniform size, roll it into skin, and then wrap it with stuffing to form buns.
4. Fill the steamer with water, spread the cage cloth on the grate, put the wrapped steamed bread in after the fire, and simmer for 20 minutes. Don't open the lid immediately when the time is up, and open it after 2 minutes of flameout, so the steamed stuffed bun won't retract.
Exercise 2
Doujiao steamed bun
material
Bean, carrot, soy sauce, yellow wine, honey, pepper, oil, onion.
working methods
1. Wash beans, blanch 15 minutes, remove cold water, and cut into 3 mm long sections.
2. Cut carrots into thin strips, then dice them, add soy sauce, yellow wine, honey, pepper oil and onion, mix well and marinate for one hour.
3. Stir-fry carrots in a wok, pour them out, add beans and mix well with salt.
4. Add yeast water to the dough and knead it into a smooth dough, making it several times larger than the original dough. Divide into small pieces, roll them into thin slices, wrap them into buns, and put them in a cold water steamer for secondary proofing.
5. Turn off the fire for 20 minutes after the ignition water is turned on, cover the pot and stew for three minutes before taking it out.
The above is about the practice of this carrot steamed stuffed bun. After people are used to eating meat buns, it is also good to suddenly taste bad. In fact, a lot of oil will come out when the meat steamed buns are steamed, and they will feel very greasy, but vegetarian steamed buns are different. Eating vegetarian steamed bread will not affect people's health, and they will be healthier after eating it.