Portulaca Buns
by Rob fucking
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Soak the dry purlin in boiling water for one night in advance! After soaking the hair, clean it, drain the water, and set aside!
2. Put warm water into the yeast powder and stir well, pour the water into the flour and mix well and knead it!
3. Cut the fat pork into slices, put a little peanut oil in a wok and boil the water over a low heat to add the meat, and boil out the oil all the way!
4. Remove the oily residue and chop it up and set aside! Don't cook it too much, or it won't taste good!
5. Leave some freshly cooked lard in the wok! Put in the water-controlled purlin!
6. Chop the green onions and put them in, soak the vermicelli in advance and chop them into pieces, pour in the oil residue, put an appropriate amount of thirteen incense, salt, and sesame oil!
7. Put all the ingredients and mix them evenly. If it feels difficult to mix in the middle, you can turn on the minimum heat and heat it up. When the lard is cold, it will be difficult to mix! Stir while heating, it's easier to mix well!
8. After making the noodles, rub it for exhaust! Then put it away and wait for it to be released again!
9. The noodles that have been spread again, take them out of the basin, put them on the chopping board and knead to remove the gas, and pull them into even-sized noodles!
10. Roll out!
11. Open the package!
12. Pack up and line up!
13. Add water to the steamer and put the steamed buns on the drawer! Steam for 25 minutes after boiling! !
14. Big buns, delicious! ! ! Go ahead!
