Winter is about to start, the winter temperature in the north is very low, if the northeast wind blows up, it is dry and cold, it is time to prepare for winter! Indoor and outdoor temperature difference is large, this season loves to make trouble, the family has children to eat more nutritious, enhance immunity, vegetables in the carrot is the first choice, the season is not expensive, the skin can be prepared more.
Carrots contain a lot of carotene, after eating will be converted into vitamin A in the body, it is recommended that children at home should eat often, can protect vision, eyes brighter, promote the development of the body, avoid skin too dry, enhance resistance.
Many mothers know that carrots are good, but children do not like to eat, in fact, it is not difficult to make children fall in love with carrots, there is a pasta made of carrots in school, the children are cute to eat, my son still remembers when he returns home, refer to it, and later I often do it. The way to make carrots exert maximum nutrition is to match with pork, carotene is a fat-soluble vitamin, only when encountering oil will be absorbed and converted, in addition to vinegar, will make vitamin A destroyed, so used to make stuffing is the most praised way to eat.
This time for everyone to share is fragrant carrot pork rolls, my son at night to chant and hungry, so I deliberately got up early, steamed a pot, soft special fragrant, with multigrain porridge that is called a perfect! To make this roll, in addition to the noodles, the focus is on the filling to be more fragrant, especially the addition of onions is very important, do not mix directly, one more step, the taste is fragrant, delicious can not stop the mouth! My family's treasure dad said that carrots are even liked by adults, and it seems that there are no 30 pounds left!
【Carrot pork roll】
Ingredients needed: 360 grams of fatty lean pork filling, 160 grams of carrots, 40 grams of chives (or green onions), 500 grams of regular flour, 6 grams of dried yeast, 1 spoonful of sugar
Seasoning for filling: minced ginger, soy sauce to taste, 1 spoonful of cooking wine, 1 spoon of salt, 2 spoons of sesame oil, a little thirteen spices, 1/2 spoon less white pepper, 3 spoons of vegetable oil
Detailed instructions:
1, dry yeast added to the hand temperature of the water melted, and then use chopsticks like beating eggs to stir well; flour into the basin, add 1 spoonful of white sugar to mix well, add yeast water to mix into a large flour, yeast water is not enough to warm water to make up, pay attention not to more than 37 degrees, avoid scalding the yeast, affecting fermentation;
2. Knead into a smooth dough, seal with plastic wrap and ferment until twice as large. There are two ways to ferment: to make breakfast, you can move into the refrigerator refrigerator to ferment slowly overnight, so as not to over-ferment, get up early and use just right; if you usually use it, put it in a warm place to ferment;
3, prepare ingredients for filling: fat and lean pork filling thawed, carrot peeled to top wash, chives choose to wash clean;
4, put the meat filling into a large basin, add soy sauce, pepper, thirteen spices, salt, cooking wine, minced ginger, sesame oil;
5, the meat filling is stirred well until delicate and sticky, sprinkled with chopped chives, add vegetable oil to the pot to heat up, pour on the green onions to stimulate the aroma, this step puts the onion aroma up, mix the filling is more fragrant, better than directly into the filling;
6, then rub the carrot into the pot, stir well with chopsticks, and the carrot pork filling will be adjusted;
7, this is the refrigerator refrigerator refrigerator fermented overnight dough, twice as large, dense large honeycomb, knead the dough to remove large bubbles;
8, sprinkle some flour on the dough case to prevent sticking, put the dough on top of the roll out into a rectangular large dough, pay attention not to be too thin, so as not to affect the long one;
9, pork carrot filling evenly spread on the dough, leaving a little gap around;
10, roll up with both hands from the inside;
11, after rolling to the head, then pinch the interface firmly;
12, add enough water in the big steamer, brush the vegetable oil on the drawer to prevent stickiness, hold up the roll yard into the pot, cover the pot lid for 5 minutes, and then open the pot on high heat to boil, after the steam will start the timer, this roll filling is relatively thick, need to steam for 22 minutes. Steam and simmer for 2 minutes, the rolls snap to the cutting board, cut into chunks and serve!
The fragrant [carrot pork rolls] are ready, and Bao Ma will nag a few words again:
1, the dough needs to be fermented to make, the taste is softer and more delicious, and the noodles are also easy to digest;
2, adjust this filling, do not put too much oil, meat filling is fat and lean, has been very fragrant, avoid too greasy, in addition, the filling should not be too thin, avoid steaming after the juice.
This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated! Bao Ma's small chef specializes in home cooking, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen!