Bean and minced pork buns - the wonderful use of lard residue
Overview
In order to make egg yolk cakes, I fried lard by hand. It was a pity to throw away the remaining lard residue. At this time, it was made into steamed buns. It was so fragrant that it was not wasted~
Tags
Ingredients
Steps
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Take an appropriate amount of flour, yeast, and water and mix them evenly (slowly pour in the water, and use chopsticks to quickly stir in circles while pouring in the water), then form a dough with your hands (no need to triple light), cover with a damp cloth, and let it ferment in a warm place until it doubles in size. This is the fermented dough.
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Wash the long beans, then chop the long beans and lard residue respectively. Add a little oil into the pot, add onion, ginger and garlic and saute until fragrant. Add the lard residue and stir-fry until fragrant. Then add the cut green beans and stir-fry. After stir-frying evenly, add an appropriate amount of salt, soy sauce and thirteen spices. Continue to stir-fry until the green beans are cooked. Turn off the heat and let cool.
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Sprinkle an appropriate amount of flour on the kneading mat, take out the fermented dough, press to release the air, roll the dough into a long strip, and cut it into individual dough pieces with a knife; take one dough piece and flatten it, making it thick in the middle and thin around the edges (roll it into a dumpling wrapper shape).
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Wrap the pork and beans filling on the dough, hold the dough with the thumb and index finger of your right hand and stack it layer by layer, and finally close it; Note: fold with your right hand and turn with your left hand.
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Place a steaming cloth on the steamer and place the wrapped buns in order.
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Add an appropriate amount of water to the pot, bring to a boil over high heat, put the steamer in the pot, cover the pot, and steam over high heat for 15 minutes.
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Eat the steamed buns while they are hot.
