Butterfly Pea Color Three Ding Bao
by Thriving 2388
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the butterfly pea flowers in advance, remove the butterfly pea flowers, add the yeast and stir evenly.
2. Add appropriate amount of flour, stir and knead to form a smooth dough.
3. Prepare the filling during the dough fermentation: soak the dried bamboo shoots in advance and then dice, freeze and dice pork and chicken skin, add sugar, salt, chicken essence, pepper, soy sauce and oyster sauce to taste.
4. Ferment to double its size in a warm place.
5. Take a little and roll it into dough.
6. Add three diced fillings and wrap them into buns.
7. Wake up for about 20 minutes and steam it in a pot on warm water.
8. Simmer for about 3 minutes, take out and serve.
Tips:Pork jelly is the color adjusted with spinach juice
