Chive buns

Overview

How to cook Chive buns at home

Tags

• staple food
• pasta
• home cooking
• steamed buns
• chives
• edible oil
• flour
• light soy sauce
• old soy sauce
• oyster sauce
• pork stuffing
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Knead the dough with warm water. Add a small handful of baking powder (stir well with warm water) into 3-4 bowls of flour and knead evenly. Leave it in a warm place until the flour has doubled in size. Add the flour and knead well and place it in a basin for later use

   

2. 2 Heat cooking oil in a pot until it is about eight minutes thick, add peppercorns, turn off the heat until black, wait until the oil temperature drops and pour it into the meat filling, add light soy sauce, oil consumption, dark soy sauce, white sugar, mix well, and add a little salt.

   

3. 3 Chop the leeks, add two small pinches of salt (you can add or subtract according to your personal taste), and stir evenly

   

4. 4 Take out the dough, sprinkle dry flour evenly on the surface, knead it into long strips, and cut it into similar-sized pieces

   

5. 5 Roll out the dough and add the meat filling. You can choose the amount of filling according to your personal taste

   

6. 6 Pinch the pleats counterclockwise to seal them without leaking. I was very ugly when I first learned how to do it

   

7. 7 Add water to the steamer and heat until 80% hot, turn off the heat, put a basket cloth on the drawer and sprinkle a little cold water to avoid sticking when you put the steamer in the pot. Place the buns at intervals, cover the pot, steam for 15 minutes over high heat, turn off the heat and leave for 5-6 minutes. Open the lid, lift all the buns and eat