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Introduction: Wrapping leek buns, remember "3 do not put", many people do not understand, no wonder there is no restaurant delicious!
Leeks are traditional vegetables in China, with turquoise color and strong taste. Leeks can be eaten stir-fried, roasted and fried leeks. However, people often eat leeks to make vegetable fillings, such as leek dumplings, leek buns, leek boxes, are very delicious, if you ask me which is the most delicious, I will say leek buns, that is still leeks with fresh pork made of buns the best to eat tempting, umami, emerald green out of the water!
Leeks are warm, spicy, and have the effect of tonifying kidneys and aphrodisiacs. Leeks contain volatile essential oils and sulfides and other special ingredients, which can emit a unique spicy smell, help to loosen liver qi, and have the function of enhancing appetite and enhancing digestion. Leeks contain a lot of fiber, eating leeks for a while can effectively discharge toxins in the intestine, playing some role in promoting appetite, moisturizing the intestines and laxatives. Leeks are warm, so they have a thermal insulation effect, and can also enhance physical strength and promote blood circulation. Women who are afraid of cold, cold hands and feet, cold lower abdomen, sore waist or late menstruation should eat more!
The bun is delicious, the filling is very important, many people know this, when it comes to the filling, what materials are very important, which is why the taste of the meals made with different ingredients is different. Below, I will share with you the method of filling leek buns, leeks themselves taste particularly strong, once the wrong material, leeks are not only not fragrant, but also will appear other strange tastes, very unpalatable.
Wrapped leek buns. Remember "3 do not put", many people do not know, no wonder there is no restaurant delicious, these 3 materials, they are green onions, ginger, five-spice powder, many people these 3 materials can increase the aroma of leeks, in fact, you are wrong, not only affect the taste of leeks, but also affect the taste of leeks themselves. Let's share the method of leek buns, leeks are emerald green and do not come out of the water, according to this method, leek buns are more fragrant than the restaurant's!
【Specific method】
Ingredients to prepare: leeks, cooking oil, oyster sauce, fresh pork, fruits, salt, edible alkali, sesame oil,
Step 1: Wash the pork belly, cut it into 2 cm cubes, put it in a pot, pour in 2 spoonfuls of oyster sauce, 1 spoonful of sesame oil, and 1 spoonful of dark soy sauce and marinate for 2 hours, so that the pork is easier to taste. Borrow the time of marinating the meat filling, chop the leeks that control the dry water, put them into the pot, and then cut a fruit into the leeks, the fruit can lock the water of the leeks, and then put in a spoonful of edible alkali, edible alkali can make the leeks emerald green without yellowing.
Step 2: Pour the marinated meat filling into the leeks, add the right amount of salt, sesame oil, 4 spoonfuls of peanut oil, peanut oil can also lock the moisture of the leeks, and stir the vegetable filling in one direction!
Step 3: Remove the exhaust of the awakened noodles (the proportion of the noodles is 1 kg of noodles into 3 grams of yeast powder, with warm boiling water and noodles, 2 hours to wake up well), knead back and forth like washing clothes for ten minutes, divide into agents of the same size, roll out into a thick edge thin skin in the middle, put in the vegetable filling, and pinch it from one side. Let it rise for 10 minutes twice, then bring to a boil on high heat and then cook for another 20 minutes.
The leeks and pork stuffed buns made of this are emerald green and do not produce water, fresh and nutritious, and my fat son 3 is not enough to eat. Do friends like to eat leek buns or dumplings? How do you still like leeks? Welcome to leave a comment below and share it with everyone! If you like Xiaomin's sharing, help forward, collect, pay attention to it, thank you for your support, be grateful for your companionship, share it here today, see you in the next issue!