Main ingredient: flour, yeast

Ingredients: lard residue, green onion, cooking oil, pretzel powder (salt + sesame powder + pepper, you can make your own)

Practice

I, and flour (flour)

1, take the dry flour in the mixing bowl, Angie's yeast melted with lukewarm water, and then poured into the flour and stirred, mixing the same time. Pour in a proper amount of cool water and knead into a soft dough.

2. Covered with molasses, put it in a sunny place or a warm place for about 2 hours in winter, and the fermentation process usually takes 1 hour in summer.

3, the dough is 2 times larger than the original, pulling it apart in a honeycomb shape, use your finger to poke a hole in the surface of the dough, and then take your finger away from it, such as a small hole can't be restored to its original state, which means that the dough is ready.

4. Knead the dough again and again, and continue to molasses.

5. Prepare one tablespoon of cooking oil, wash the scallions, and one packet of pretzel powder.

6. Chop the green onions.

7, a small bowl of lard residue.

8, the noodle molasses well, flattened.

9, slowly rolled out, the thinner the better, evenly sprinkled with chopped green onion and chopped lard residue, pour cooking oil to wipe (brush) away.

10, the pretzel powder also root sprinkled with a layer. Then fold the dough like a quilt, preferably with several layers.

11: Heat the oil in a wok, and when it's about 50 percent hot, put the pie in.

12. Turn down the heat and cook slowly, browning one side and flipping the other.

13, want to keep the outside of the charred inside the effect, you can cover the pan lid, turn the pan to make the pie evenly heated.

14: If the sides are not white or sticky when viewed from the side cutouts, the pie is basically cooked.

Lard residue buns

Materials: cabbage, vermicelli, lard residue, green onion

Preparation: cabbage chopped, add salt out of the water

Vermicelli soaked in hot water, chopped,

Lard residue chopped, green onion chopped

Stuffing:

To the picture above ready to prepare the ingredients all mixed, add soy sauce, chicken powder, pepper, sugar a little to taste!

Dough:

Medium gluten flour with a little lard, water, yeast, (you can also add a little sugar) kneaded into a smooth dough,

Wake up for 2 hours.

How to make the dough:

Divide the dough into dosage forms and roll them out, thick in the center and thin around the sides.

Wrap the filling, cover with a damp cloth and let rise for half an hour,

Steam for 15 minutes on high heat!