The fragrant and delicious lard residue is crispy and delicious. Eating it directly will make you have endless aftertaste. It is even more delicious when eaten with salt or sugar. It can also be crushed to make dumpling fillings or steamed bun fillings. Pork substitutes can also be used to stir-fry various dishes with a unique flavor. Below I will introduce to you several delicacies made from lard residue.

Lard residue flower rolls

Ingredients: 500 grams of low-gluten flour, 270 grams of 35-degree warm water, 10 grams of vegetable oil, 20 grams of white sugar, 3 grams of salt, 10 grams of high-sugar resistant yeast .

Stuffing: a little green onion, a little lard residue, 10 grams of salt, 10 grams of sugar, 30 grams of oil.

1. Chop the lard residue first.

2. Wash the green onions and cut into pieces.

3. Put the lard residue and chopped green onions into a small bowl, add salt, sugar, and oil. The amount of salt and sugar is about 1:1. If you like it sweet, add more. If you like it salty, add less.

4. Then stir well and set aside. [1]

5. Knead the dough into a slightly soft dough. This dough is slightly softer than the dough we use to make steamed buns. Why? Because when making steamed buns, you need to make nice pleats. Therefore, the dough needs to be harder. When steamed, the pattern will not disappear quickly. As for Hanamaki, the emphasis is on a soft texture that matches the ease of turning in circles when rolled up. Of course, it should be slightly softer.

6. Roll out the dough into a rectangular shape.

7. Sprinkle the scallions and oil residue evenly on the dough sheet. Do not sprinkle it on the surrounding sides, because it will take a while to roll up the dough, and it will be difficult to roll if there is oil.

8. Roll up.

9. Cut into equal sizes.

10. Take one portion and press it with chopsticks.

11. Then turn into a circle and turn into a flower roll. There is a video of this on my blog.

12. In the pot, put a little warm water of 50 degrees, put the flower roll on the cage, and let it wake up for 1 hour (some places have low room temperature, so it takes longer. In summer, sometimes 20 minutes is enough) It’s OK. In short, it’s OK if it’s a little bigger than before. Then steam it over medium heat for 20 minutes.