Steamed buns with oil bean and green bean filling

Dry oil beans from the Northeast, soaked overnight.

Water control.

Squeeze out the excess water and grind it with a meat grinder, as shown in the picture.

Set the oil residue aside.

Choose good green onions, wash them clean, and grind them with a meat grinder, as shown in the picture.

Peeled garlic, set aside.

Put the minced yardlong beans, oil residue, green onions, and garlic from the meat grinder into a bowl.

Add an appropriate amount of salt, a little dark soy sauce, five-spice powder, olive oil, and chicken bouillon for seasoning, then mix well.

Add a little yeast and warm water to the flour, stir into a flaky mixture, let it rise until doubled in size, and knead into a smooth dough.

Roll into long strips and cut into evenly sized pieces.

Roll the bun dough into a shape that is thick in the middle and thin around the edges.

Wrap in the filling.

Already wrapped.

Place the steamer over cold water.

Bring to a boil over high heat, then simmer over medium heat for twenty minutes, turn off the heat and let it sit for five minutes.

Already steamed.

Finished product image.

Soft and fluffy.

Tear it apart, the fragrance wafts into the nose.