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Oil residue buns eat the feeling of taking a bite and flowing oil in your mouth.

In the world before Bai Yujing, this diet had been classified as an unhealthy food, so it was not used in restaurants on the surface, and Bai Yujing had never tasted it.

However, this way of eating is really fascinating, and the feeling of biting down.

Bai Yujing had already begun to soak the pork at noon, in order to remove the blood and water.

Then I started to make noodles, needless to say the old craftsmanship, after all, Ichiraku ramen is not a waste.

The noodles were quickly reconciled, set aside to wait for awakening.

Bai Yujing took out the lard dregs that he had prepared before, Bai Yujing did not only prepare pork, but also needed to fry it freshly, when he thought of the oil residue, Bai Yujing had already prepared, but he only took it out now.

The use of lard residue buns needs to be chopped before they can be used, one is to make the chopped oil residue easier to stir with the filling, and the other is that there is actually a lot of grease in the oil residue, after chopping, these oils will be fully absorbed by the filling, increasing the taste and aroma.

And the oil residue is still a little exquisite, if you want to eat better oil residue, you can't use plate oil to boil lard, you have to use pork fat to boil.

The fat of the fat meat is firmer, and the oil residue that boils out has the most fragrant taste and is crispy and delicious.

It is also because the fat meat is compact, so it is not easy to produce oil, the oil yield is not as good as plate oil, and the use of fat meat to boil lard has high requirements for the fire, the fire is slightly larger will be boiled paste, the price is not as cheap as plate oil, so the average person is boiled with plate oil.

Bai Yujing chopped the oil residue smoothly.

There are many ways to eat lard residue, it can be said that it is a golden oil, lard residue can be used to steam buns, make stewed noodles, boil stewed dishes, boil noodles, among which the most delicious is fried stewed noodles, because the noodles will suck all the lard in the lard residue, the taste is very fragrant.

Bai Yujing chopped up the oil residue and saw that the dough was almost there, so he put down the kitchen knife and began to knead the dough.

Because the time was a little urgent, Bai Yujing used Chakra to speed up, and it only took one-fifth of the usual time to knead the dough.

Then Bai Yujing began to prepare the filling, washing and chopping the soaked dried beans, and then soaking some fungus, vermicelli and dried shiitake mushrooms.

After soaking for a while, Bai Yujing scooped it up, chopped the fungus and vermicelli, and diced the dried shiitake mushrooms.

Then put it in a basin with dried beans, along with minced lard residue.

Because there is no raw meat, there is no need to beat peppercorn water to remove fishy.

Just sprinkle some five-spice powder and pepper directly, and then dig a spoonful of lard into it, the filling inside the bun is particularly oil-absorbing, so there is no need to be afraid of more lard, the more you add, the more delicious.

Then mince the green onion and ginger, add it to the filling, and start seasoning.

Oyster sauce, old soy sauce, light soy sauce, sesame oil, salt, sugar, these all need to be added, after adding, you need to stir, there are too many fillings, chopsticks can not be stirred, so it is best to stir directly by hand, provided that your hands are clean.

When the stir was even, Bai Yujing began to make the bun skin, and it was very simple to roll it with a rolling pin.

After rolling out the skin, you can start wrapping, Bai Yujing skillfully wrapped one bun after another.

After wrapping the buns, put the buns into the steamer, and the next step is to wait for the buns to be steamed.

Bai Yujing began to make hand-rolled noodles again, braised noodles are very similar to steamed noodles, but there are still some differences, steamed noodles use thin noodles, and the finer the better, after steaming on the grate, mix with the finished dishes, and then re-steam for a few more minutes to let the noodles absorb the aroma in the soup.

Braised noodles are different, stewed noodles are first stir-fried, and then add soup, cover the raw noodles on the soup and simmer for about ten minutes, and when the noodles are stuffy, the soup is also absorbed by the noodles, and a little mixing is delicious.

Because it needs to be cooked in the pot, the noodles used for the noodles should not be too fine, and it is best to roll the noodles by hand thickly, which is what Bai Yujing is getting now.

The most important thing in making stewed noodles is to be fragrant, so you must use lard, and use more.

And in traditional pastries, lard has always played the role of a speaker, and the pastries moistened with ghee are almost all the credit of lard.

Dishes made with lard are not only fragrant, but also more oily and have a better taste.

The reason why Bai Yujing wants to stew noodles with lard today is this reason, one has not eaten, and the other is fragrant.

After Bai Yujing rolled out the noodles, he cut the beans into short segments, and then prepared the ginger slices, green onion segments, star anise.

After all the preparations were completed, Bai Yujing put the wok on the stove and turned on the fire to heat.

Dig a spoonful of lard and throw it in, when the lard is melted, put in a large bowl of cut lard residue, stir-fry slightly, and throw the green onion and ginger star anise into it.

After fragrant, pour in the beans, stir-fry for more than a minute, add water to cover the beans.

Then start seasoning the soup, salt, light soy sauce, dark soy sauce, oil consumption, sugar, add it and stir.

When the water is boiling, pour out the soup, leave the dish in the pot, then shake the noodles apart, spread them on the beans, and pour the soup evenly on the noodles, so that each noodle can be stained with the soup as much as possible.

In this way, during the steaming process, the soup will be immersed in the noodles, which is more flavorful than the method of mixing after stewing.

Then cover the pot and simmer for 20 minutes, depending on how many noodles you have.

This will not open the fire too much, otherwise it is easy to dry the soup in the pot, turn on medium-low heat to keep the soup in the pot in a slightly boiling state.

Many people will do other things while waiting, resulting in not paying attention to the situation in the pot, and the stewed noodles are easy to paste, and you don't need to keep staring, but you also have to look at it once a minute or two.

And in the process of stewing, do not lift the lid to see the situation inside the pot directly, because this will cause a large amount of steam to be emitted and affect the effect of stewing.

If it is a glass transparent lid then look directly through the glass, if it is not transparent, then pick up the pot, stabilize the lid, gently shake, let the soup move in the pot, the soup in the pot touches the high temperature of the pot wall, will make a stinging sound, according to this sound can judge how much soup is in the pot, of course, you can also judge by weight, but this method is generally not able to accurately detect.

And in doing so, the shaking soup can also make the noodles taste twice.

Bai Yujing lifted the pot, shook the pot a few times, heard the sound of stinging and stinging, and quite a few, Bai Yujing put the pot down, and then waited.

After waiting for a while, Bai Yujing made sure that the time was almost up, turned off the heat, lifted the lid of the pot, and took the chopsticks to shake the noodles that had been stewed in the pot.

Then came with a big spoon with the pot, let the soup and vegetables below turn over to the top, of course, the average person still don't do this, this action looks very simple, isn't it shaking the pot, in fact, people who have not done it are easy to overturn.