Pork and lentils steamed buns

My father loves eating the steamed buns I steamed. He always says, Qingfeng, Chongqing Xiaolongbao... No steamed buns anywhere are as delicious as those steamed by my old daughter. Father's Day is coming, and I use this steamed bun with [love] to give it to my white-haired, simple and natural. Dear and lovely father, I wish you a happy holiday and always healthy.

Recipe Recommendations

pork stuffing appropriate amount
lentils appropriate amount
flour appropriate amount
yeast appropriate amount
soy sauce appropriate amount
salad oil appropriate amount
spiced powder appropriate amount
sesame oil appropriate amount
salt appropriate amount
cooking wine appropriate amount

salty and fresh
steamed
three-quarters of an hour
ordinary

Steps for Pork and lentils steamed buns

First dissolve the yeast in warm water, and mix the dough with yeast water. Cover with a damp cloth and ferment.

Pour cold water into a pan, add salt and oil, and add lentils.

After boiling water, continue to cook for 5 minutes.

Remove it and let it cool naturally [Do not shower with cold water].

At this time, you can pickle the meat filling and add all the ingredients to the meat filling.

Stir well and beat until strong. Set aside.

Chop the dried lentils.

Add to the marinated meat.

Stir well.

By this time, the noodles had already fermented.

Divide the fermented dough into portions.

Take one portion and divide evenly into small dough.

Take a small dough and press flat.

Roll it into a dough sheet with a thick middle and thin edges.

Place the filling in the middle.

Wrap it up and pinch it tightly.

Wake up for 10 minutes after wrapping everything.

Place the steamed buns evenly in a cold water pot.

After boiling the water, steam for 15 minutes. Don't rush to open the lid after turning off the heat and then open it after the heat dissipates, so that the buns will not collapse.