Lard Vegetable Buns
1.
Yeast is melted with warm water, pour in flour, knead into a smooth dough, set aside for proofing. When I took the photo, it was already a bit posted
2.
Fatty pork diced
3.
Put a small amount of oil in the wok to heat up, add the diced pork and stir fry to get the oil, turn off the heat and set aside
4.
All the vegetables are finely chopped and placed in a cool wok. (The fried lard should be cooled). The carrots are shredded first and then chopped. They are easier to cook.
5.
Add salt and five-spice powder and mix well. I also added some shrimp skin powder that I grinded myself to improve the freshness and supplement the calcium.
6.
Add water to the steamer, soak the cage cloth and spread it flat
7.
Take out the proofed dough, press the exhaust gas, knead the strips, divide them into 20 evenly, roll them thin with a rolling pin (preferably thicker in the middle, which is not easy to leak), wrap in an appropriate amount of filling, and put it in the steamer . The induction cooker can be turned on for about 25 minutes
Tips:
1 Because they are all vegetarian dishes, water is easy to come out after adding salt, so if you have vermicelli at home, you can chop and add a small amount to absorb the moisture of the vegetables.
2 Try not to make the bag too big. If it is too big, it will break the skin. I am in a hurry, so the bag is a bit ugly.
3 All kinds of vegetables and dosage can be adjusted freely according to the taste of your family.
4 Wait for a minute or two after turning off the heat, and get out of the cage as soon as possible, otherwise it will stick to the cage cloth and easily leak at the bottom.
5 The quantity of my bag this time is actually the quantity for our family of three for two days. You can adjust it according to the actual situation.
