April locust flowers are fragrant, and it's the season to eat locust buns again! I went out camping and picked a lot of fresh locust flowers, and the process of humpiage was easy to decompress! Fill two large basins and wash them thoroughly (wash them several times with running water). After boiling the water in the pot, put the washed locust flowers, cook until they change color (about 1 minute), immediately scoop up, and squeeze the water with cool water twice. Do more, you can use it in a crisper bag if you can't use it up at one time. Put it in the refrigerator for quick freezing, half a year is just like fresh!
Flour: 500 g; Yeast: 5 g; White sugar: 5 g; Water: 260-280 grams (water temperature: about 35 degrees); Lad: 5 grams. Start and face. Add sugar and yeast to warm water and stir well. Pour in the flour, stir with chopsticks until the dough is in shape, and add the lard. No chef machine to knead a little longer! Put in the chef machine and stir well at low and then medium and high grade. The kneaded dough is covered with plastic wrap and set aside to ferment. Prepare the filling while the dough is rising. Stir the eggs with salt and pepper (to remove the fishiness and increase the base taste). After the oil is hot, pour in the egg liquid and stir constantly to make the egg wool, let it cool and set aside. If you want the buns to be delicious, you can't do without cooking oil! Add some green onion, ginger, garlic, onion, fragrant leaves, peppercorns, star anise, cinnamon, cumin in cool oil. Slowly fry over medium-low heat until golden brown and remove from. This is an exclusive cheat! Fry the washed and dried vermicelli until it is fluffy and crispy with cooking oil, which is the key to making the bun filling delicious and not watery. Finely chop the blanched fungus, cut the carrot into small cubes, cut the leeks into small pieces, put them in a large basin, add (cooking oil) or sesame oil and stir to increase the fragrance and lock the water. Then pour the freshly prepared locust flowers, crushed eggs, fungus, carrots, and vermicelli into the pot and stir well. Add some oyster sauce, a spoonful of Sichuan peppercorns, and a pinch of salt (according to your taste). Because of the blessing of cooking oil, other seasonings are also very fragrant! Just mix the fragrant and nutritious bun filling well! Transfer the finished noodles to the mat, knead the dough to exhaust (sprinkle flour to prevent sticking), divide into evenly sized ingredients (twice the size of dumpling skin), roll out into a thin and even skin with a little thicker in the middle and around the perimeter, and start wrapping the buns! Put enough filling! The appearance is not bad! Demonstrate the technique to everyone again, be sure to wake up before steaming! Put the wrapped buns in the steamer and let rise for about 30 minutes. After awakening, boil the water over high heat and steam for about 12 minutes. The large buns with thin skin and filling locust flowers are steamed! Another bowl of five-bean soup, nutritious and healthy!
