Ingredients: 450 grams of premium flour, 50 grams of old yeast noodles, 4 grams of baking soda, 500 grams of lean pork fat, 150 grams of chicken juice, 125 grams of ginger and shallot water, 60 grams of water chestnut, 6 grams of refined salt, 10 grams of soy sauce, 1 gram of pepper powder, 10 grams of sesame oil, 20 grams of chemical lard, 5 grams of cooking wine, 20 grams of sugar, 250 grams of water.
Preparation Method:
(1) Flour, water and old yeast noodles are mixed into a ball and fermented.
(2) After fermentation, add baking soda, sugar and lard and knead well repeatedly, cover with wet gauze and let it sit for about 10 minutes.
(3) Pork is minced into mushrooms; water chestnuts are peeled and cut into 0.3 cm large granules. Add various spices to the meat and mix well. Add ginger and shallot water and chicken juice to the meat in fractions, stirring vigorously in one direction each time. After the juice is completely absorbed by the meat, add the water chestnut particles and mix well to form the filling.
(4) Knead the dough well, roll it into a round strip with a diameter of 2 cm, and pull it into 100 agents; then press the palm of your hand into a round skin with a diameter of 4 cm, wrap the filling, pinch it into a fine pattern, and do not seal it in the middle. Place in a steamer and steam over high heat for about 8 minutes.
Features: shaped like longan, thin skin and tender filling, fresh and salty.
![The delicacies on the tip of the tongue, Luojiang bean chicken and longan buns, listen to the name, you know that it is a big meal Luojiang bean chicken longan buns[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)