Lard radish buns

Overview

The remaining oil residue from boiling lard is used as a filling for steamed buns with carrots, which is fragrant but not greasy.

Mix flour and yeast, add water and knead into a smooth dough, cover and leave in a warm place to ferment
Prepare the filling during fermentation. Use a meat mincer to mince the lard residue
Grate the carrot into thin strips, no need to add salt, you can squeeze out a lot of juice directly
Add dried shredded radish, oyster sauce, light soy sauce, thirteen spices, minced green onion and ginger, and cooked soybean oil, stir evenly
Add lard residue
Mix well and serve as filling
After fermentation, you can see many honeycomb holes
After the dough has deflated, divide it into small balls, roll them into balls, and let them rest for a few minutes
Roll out the dough into a thick middle and thin edge
Add filling
Pinch and wrap into buns
Brush a layer of oil on the steaming curtain, arrange the steamed bun embryos, let them rise again for ten minutes and then turn on the high heat to steam the buns. After the water is boiled and steamed, continue steaming for 15 minutes
Steamed big buns