Remember when I was a kid, my mom used to make lard, and the house was full of fragrance, and when the oil dregs cooled down and put some salt and sugar on it, you could eat it directly, and it smelled so good! But then with the improvement of living standards, they say that eating lard high fat will be sick, the family gradually replaced lard with blended oil, but always felt that lard fried vegetables especially fragrant, and lard to eat noodles or eat flour with water simple seasoning has been very tasty.

Yesterday and refined lard, the rest of the dregs, used to do do the buns, hairy cake, eat up very fluffy, fragrant drops ~ ~

Buns with minced pork and bean curd?

Ingredients:

Flour, long bean curd, lard residue, yeast, water, salt, soy sauce, thirteen spices, peanut oil, green onion, ginger, garlic

1. Take the right amount of flour, yeast, water and mix it well (slowly pour in the water, and use chopsticks to stir in a quick circle while you are doing so), and then synthesize the dough with your hands (no three lights). No need to three light), cover with a damp cloth, put in a warm place to ferment until 2 times the size, this is the fermented dough.

2. Wash the long bean curd, and then chop the long bean curd and lard residue, pour a little bit of oil into the pot, put onion, ginger and garlic, put the lard residue to stir-fry the flavor, and then put in the chopped bean curd to stir-fry, stir-fry evenly, then add the right amount of salt, soy sauce and thirteen spices, and continue to stir-fry until the bean curd is cooked, turn off the fire, and let it cool down.

3. Sprinkle flour on a kneading mat, take out the fermented dough, press it to ventilate, roll it into long strips, and cut it into pieces with a knife; flatten one piece of dough and make it thicker in the center and thinner all around (roll it out into the shape of a dumpling skin).

4. Wrap the pork and bean curd filling around the skin, and then pinch the skin with your right thumb and forefinger to fold it one layer at a time, and then close the mouth at the end; note that the right hand folds while the left hand rotates.

5. Steam cloth on the steamer compartment, the buns will be arranged in order.

6. Add water to the pot, boil over high heat, place the steamer compartment in the pot, cover the pot and steam over high heat for 15 minutes.

7. Do the buns eat it while it's hot.

Tips:

1, the leavened head needs to be fermented one night in advance.

2. The thinner the pastry, the better.

3, salt should be added to the oil residue.