Name: Sophora Japonica Buns
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 750g Sophora japonica; 600g pork; 200g Chives; 750g Flour; Some oil; Some salt; Some Very Fresh Soy Sauce; Some Chicken Bouillon Powder; Some yeast; Some Fuel consumption

Sophora Japonica Buns

by I love my home 5691

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When poking the water, the locust flower must not be rotten, because it needs to be put in the pot and steamed, and the color changes in the pot immediately.

Sophora Japonica Buns

1. Wash the leeks and control the water to dry and chop them, wash the Sophora japonicus and poke the water too cold, dry the water, and forget to take pictures

2. Flour is added to yeast to make synthetic dough twice as big

3. Add oil, light soy sauce, oil, salt and monosodium glutamate to minced meat, leeks, and Sophora japonica, mix well

4. Take a piece of dough and cut it into tablets and roll it out

5. Roll the medicine into the stuffing

6. Rounded

7. It can also be made of wheat, any pattern

8. After wrapping, let the steamed buns for 15 minutes, add water to the pot to boil and open the wrapped buns, steam for 20 minutes, turn off the heat, and let it boil for 3 minutes

9. Put the steamed buns on the lid

10. Is this okay

11. Full of big meatballs

12. Serve

Tips:
Now it is the season of Sophora japonica. At this time of the year, I always buy more and store it in the refrigerator. You can eat it anytime you want.