All kinds of steamed buns have been eaten. I don't know if I've ever eaten any steamed buns made of lotus root. I'm lucky enough to have eaten them once. I can't bear to think about it directly now. I made a pot by myself. I can't help boasting. It's not so delicious.
Practice:
1. Sprinkle dry yeast in flour and mix well, pour 2 spoons of rice wine into flour basin, add warm water in several times, mix all materials evenly and knead them into smooth dough, cover with plastic film and ferment to 1.5-2.0 times of the original size.
2. Prepare the stuffing materials, wash the pork and peel for use, cut lotus root into thin slices, ginger into thin slices, and shallot into thin slices.
3. Cut pork slices into shreds and dice. Add lotus root slices and ginger slices to the Diced Pork, and chop them into delicate mixed minced pork by hand.
4. Put the minced meat into the basin, add salt, sugar, thirteen spices, soy sauce, oyster sauce, and flour, mix well, add pepper water and stir vigorously in several times (spicy person can also add chili oil, etc.), pour sesame oil, mix well, marinate for a while, and mix the minced shallot before filling.
5. The fermented dough is dried and kneaded tightly for about 10 minutes; the table is sprinkled with hand powder, the dough is rubbed into long strips, then cut into small agents, and rolled into thin round dough with thick edges in the middle.
6. Wrap the seasoned lotus root fresh meat stuffing into the steamed bun skin, put the raw embryo of the bun on the steaming grid of the oil brush steamer, steam it in cold water, steam it over medium heat for about 20 minutes, steam it for 1-2 minutes after flameout.