Recipe of original ecological buns, fried dumplings and tomatoes

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  1.Pour the flour into the basin , melt the yeast powder in warm water, use chopsticks to stir it into cotton wool and start kneading the dough.Add 1 small spoonful of lard into it.This is the oil made from local pork and it is very fragrant.Knead until it is smooth, the surface is smooth, the hands are smooth, and the basin is smooth.Cover it with a damp cloth and wait for fermentation.I knead the dough at noon at work and started making it after get off work in the afternoon.The fermentation time is quite long.

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  2. I didn’t take a detailed picture of the mushroom filling process, just mushrooms, cabbage, Chop the green onions, add the seasonings and mix well.I marinated it for a few hours and made it at noon.

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  3. Radish filling is a radish grated, salted and kneaded to remove the water.For portions, mince the pork belly, add seasonings and mix well, marinate for a few hours to add flavor.

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  4. Next, start rolling out the dough and make the mushroom stuffed buns first p>

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  5.Wrap it and set it aside to wake up for 20 minutes.The water is also boiling.Steam in a pot

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  6.After finishing it, I found that the dough was not enough and the filling was too much.The radish filling hadn’t been wrapped yet, so I kneaded half a pound of dough, let it sit for a while, and rolled the dough directly into the dumplings without adding yeast

• 7. After wrapping, steam for 20 minutes.Because it is meat filling, I set a longer time

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  8. The steamed buns are put in the refrigerator.The steamed dumplings are made into fried dumplings in the morning.They are not bad.They go well with white porridge and cherry tomatoes.greasy