How to make lentil stuffed buns

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn from me how to make lentil-filled buns.

1. Add yeast and baking powder to one pound of flour and mix well. Add 30 degree warm water and knead the dough. The hardness of the dough is harder than that of dumpling dough and softer than that of pancake dough. After kneading evenly, cover the sugar with a damp cloth and let it rise for about 15 minutes.

2. The dough that has been fermented with sugar is considered to be well fermented when it is twice the original dough. If you clap your hands, it will make a "bang bang" sound.

3. Wash the lentils, blanch them in boiling water, let them cool and cut them into small pieces.

4. Add green onion, minced ginger, cooking wine, Northeastern soybean paste and salt to the minced pork and mix well. Add sesame oil and chicken stock. Place on one side of the container. Add the chopped lentils on the other side, stir the lentils with cooking oil first and then stir with the minced meat. This will prevent the moisture in the lentils from flowing out. It will taste fresh and juicy.

5. Pinch the fermented dough into egg-sized pieces, roll them into bun skins and wrap the fillings. After wrapping, place it on the chopping board and simmer for ten minutes, then put it in a steamer and steam for about 15 minutes.

6. After turning off the heat, the steamed buns should be simmered in the pot for 2-3 minutes before being removed from the pot.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to the lentil-filled buns is quite detailed. Save it and make it when you have the chance.