Oily buns

Overview

My mother used to make lard and throw away the remaining oil residue. It smelled delicious, which was a pity. Yesterday I saw the leftover oil residue from refining, and I suddenly wanted to make some steamed buns, so I just did it. 😁😁

Tags

• pasta
• home cooking
• steamed buns
• cabbage
• egg
• flour
• garlic
• msg
• oil residue
• oyster sauce
• white radish
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Add yeast powder to the flour, beat in an egg, knead until the dough is smooth, cover with plastic wrap and set aside to ferment.

   

2. 2 Chop the cabbage and add a little salt to remove the moisture

   

3. 3 Cut the radish into shreds, add a spoonful of salt and marinate for a while

   

4. 4 Prepare the oil residue

   

5. 5 Chop the oil residue into pieces and set aside

   

6. 6 Soak the fungus in water, chop into pieces and set aside. Chop green onions and set aside.

   

7. 7 Squeeze the water out of the cabbage, add half of the fungus, half of the green onions, half of the oil residue, add soy sauce, oyster sauce, a little minced ginger and garlic, a little salt, a little MSG, a little sugar, stir well and set aside. Wash the shredded radish with water to remove the salt, squeeze out the water, add the remaining half of the fungus, shallots, oil residue, soy sauce, oil, minced ginger and garlic, salt, MSG, and sugar, stir well and set aside.

   

8. 8 After the dough has fermented for an hour, take it out and knead it evenly, divide it into small pieces, roll it out thinly, wrap it with the prepared fillings, and put it in a steamer to rise for about half an hour.

   

9. 9 Steam it in the steamer for half an hour and it will be cooked.

   

10. 10 I ate half of it before it was steamed, it was so hot and fragrant.