How to Eat Rou Jia Mo (Meat-Filled Buns)

Many friends like to eat meat-filled buns, but it's inconvenient to go out to eat at the moment, so let's make them ourselves.

Our family considers nutrition more in the making, and takes into account some details in the production process for your reference.

1. 600g flour, 300ml water, besides meat-filled buns, you can also refer to this ratio when making steamed buns or buns. 5g yeast. We suggest using yeast instead of alkaline flour, because alkaline flour will destroy B vitamins, and refined foods often lack B vitamins like B1 and B2. It's better to avoid damaging them a little bit.

2. After the dough is well-activated, cover it with gauze or plastic wrap and place it in the sun or near a radiator to ferment until it increases in volume, with a noticeable honeycomb texture when you pat it with your hand.

3. Knead the dough, divide it into even small portions, and then roll it into a bun and pan-fry it. From making the dough to pan-frying the bun, don't add a single drop of oil. This is also the difference between most meat-filled buns.

4. Although the meat in the bun is a good combination of fat and lean meat, saturated fat in animal fat is not good for heart and blood vessel health. It's okay to indulge occasionally, but overall, you should eat less.

5. Just eating meat-filled buns can ensure carbohydrates and high-quality protein, but it lacks vegetables, so we paired it with a round white cabbage and shredded carrots and oranges. (Image is original)