Autumn is the season of pumpkin harvest, there are many varieties of pumpkins, which can be used in dishes, can be stuffed, and can replace some staple foods.
Pumpkin is rich in cobalt, it is a trace element necessary for the synthesis of insulin by islet cells, the content ranks first in all kinds of vegetables, often eating pumpkin helps to regulate insulin levels, thereby preventing diabetes and lowering blood sugar. The rich dietary fiber in pumpkin can promote gastrointestinal peristalsis, and the rich pectin has a good adsorption effect, helping to remove harmful substances in the intestine and delaying the absorption of sugar and lipids in the intestine.
Pumpkin has many benefits and is cheap, and you can buy one for a few dollars. If you plant better at home, sprinkle a few seeds in the field at random, usually take care of it, you can harvest a dozen or more pumpkins in the autumn, and it is not difficult to eat until the spring.
When I talk about this, I miss the days when I had land at home when I was a child. Well, long story short, you can eat 3 of them on the bun and play like you can!
<h1 class="pgc-h-arrow-right" data-track="10" >--- [fragrant and calcium-supplemented shrimp skin pumpkin buns] ---</h1>
【Ingredients】 90 grams of shrimp skin, 1 piece of pumpkin, 1 spring onion, 30 grams of oil, 2 grams of salt, 800 grams of medium gluten flour, 8 grams of dry yeast, 450 grams of room temperature cold water for flour
【Production】
1. Prepare the flour, pumpkin and shrimp skins;
2. Flour, dry yeast, room temperature cold water into the basin, first use chopsticks to stir into a flocculent, and then kneaded into no dry powder, not soft and not hard dough, cover the lid at room temperature fermentation; the water absorption rate of flour is different, water is added gradually; in general, the amount of water is 55-65% of the amount of flour, less water, strong three-dimensional sense after maturity of the bun; more water, the bun is easy to deform, but the taste is more soft;
3. Pour oil in the wok, when the oil temperature is 4 or 50% hot, put the shrimp skin on a low heat and sauté to bring out the aroma, the volume is slightly reduced, the color is slightly yellow, turn off the heat, sprinkle the minced shallots and mix well, let cool and use;
4. Peel and seed the pumpkin, rub it into a filament with a wire wiper, if it is too long, you can use scissors to cut it short; why not use a knife and a board? Because it is convenient to use scissors, just rinse it to clean, brush it with a knife and a board, it is troublesome and water-intensive; sprinkle about 1 gram of salt in the pumpkin shreds, mix well, and let stand for 5 minutes;
5. Grab the pumpkin shreds with your hands, squeeze it a little harder, but don't hold it very dry; look at the upper left corner, actually squeezed out a lot of pumpkin juice; if you don't squeeze out the excess pumpkin juice, the steamed bun is too "watery", easy to collapse and leak the bottom;
6. Shrimp skin and pumpkin shredded into the basin together, taste salty, you can add a little salt in moderation, but the shrimp skin itself is salty, so you should also take this amount of salt into account to avoid being too salty and affecting health;
7. The dough is 2-3 times higher than the original;
8. Place the dough on the board, sprinkle a little flour and knead it for about 3 minutes, roll into long strips, and cut into a uniform size;
9. Roll out into round skins with a slightly thicker middle and a slightly thinner edge;
10. Take an appropriate amount of filling and put it in the middle of the round skin, put the filling as much as possible, when the pumpkin is raw, it will become soft and collapsed;
11. Wrap into buns according to your own method;
12. Put water in the steamer, apply a little oil on the silicone steaming pad to prevent sticking, put a bun on top of each package, cover the lid after all the yards are placed, ferment for about 20 minutes, adjust the time according to the temperature and room temperature in the pot;
13. The bun is 1.5-2 times larger than the original, turn on high heat, steam for 15 minutes after boiling water, simmer for 3-5 minutes out of the pot.
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1. The steaming time is adjusted according to the size of the bun, this is a vegetarian filling, as long as the skin is fully cooked;
2. There are many varieties of pumpkins, not necessarily all of them are yellow, and the pumpkin is used as a filling, which can be tender or old, and each has a different taste and flavor.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".