#Article First Release Challenge#"The time and people are urging each other, and the winter solstice is coming again", after the winter solstice solar term, the weather is starting to get colder and colder, and the curtain has begun on the number nine cold days, and it seems that this year's winter will not be too warm.
In the cold nine days, wrap a pot of hot steamed buns, even the staple food of the dish is available, and the cabbage and radish are used as housekeeping dishes in winter, it is estimated that many people are tired of eating, and the sea vegetables on the market in this season can satisfy people's taste buds.
After the winter solstice every year, as the sea temperature goes all the way down, it is the time when all kinds of sea vegetables begin to sprout and go on the market, the sea vegetables are the colder the weather, the more fresh and tender, and after the sea water temperature rises, the sea vegetables will grow old and become umami loss, and then it is not suitable for consumption, so after the winter solstice is a good time to taste the deliciousness of sea vegetables.
The nutritional value of sea vegetables is extremely high, especially the cold water sea vegetables on the market at this time, which are not only rich in potassium and a variety of trace elements, but also contain crude fiber and chlorophyll, in the cold nine days, this fresh and tender sea vegetables can not only moisten the stomach, but also clear the mouth and relieve greasy to bring different enjoyment to the taste buds, it can be said that sea vegetables are nature's gifts to human beings after the winter solstice.
In addition to fresh sea vegetables can be ushered in to make soup and cold dishes, the most classic way is to make sea vegetable buns, which is also a classic snack in Jiaodong coastal and Liaoning coastal areas, every year when sea vegetables are listed, many restaurants will purchase a large number of them, and then freeze and store them to keep the buns for sale, but the frozen sea vegetables are still very different from the fresh ones in terms of taste.
Today, I will share with you the delicious sea vegetable buns, and don't forget to wrap them for your family to eat when you encounter fresh and tender sea vegetables this season.
Sea vegetable buns
1. Pick up the fresh and tender seaweed with chopsticks, put it into the water and wash it clean, and chop the washed seaweed after drying the water.
2. Clean only the cabbage heart, then cut it into fine pieces, peel the pork belly to separate the fat and lean meat, and then cut them into small cubes.
3. Put oil in the pot, add the diced fat meat after the oil is hot, and refine the fat meat into oil residue over low heat.
4. After the fatty meat is stir-fried into oil residue, put the diced lean meat into the pan and stir-fry.
5. Stir-fry until the diced lean pork changes color, add the minced green onion and ginger to burst the fragrance, cook in cooking wine and a fresh soy sauce to fry the diced meat to color, then add pepper noodles, oyster sauce and salt to fry the meat to taste and turn off the heat.
6. Mix the chopped cabbage with the sea vegetables, sprinkle in the chopped green onion and ginger, and then pour in the fried and cooled diced meat with the fat.
7. Stir the diced meat with the sea vegetables and sea vegetables well, taste the taste, and add a little salt if the saltiness is not enough.
8. Add a little salt to the flour, then pour boiling water in batches, stir while pouring, stir the flour into a flocculent, knead it into a smooth dough after cooling, roll it into a bun skin, and wrap the adjusted seaweed filling in the bun skin.
9. Put the wrapped buns into the steamer, start the timer after the steamer is steamed, turn off the heat and remove from the pot after 15 minutes, so that the juice is dripping, and you can enjoy the fresh seafood buns as soon as you bite into them.
Tips:
1. When buying sea vegetables, you should smell it, if there is a strong smell, it means that the sea vegetables are not fresh, and the fresh sea vegetables smell nothing, so don't buy the flavored sea vegetables.
2. Seaweed is particularly oil-absorbing, so the amount of fat can be slightly larger when wrapping seaweed buns, and the fat meat is refined into oil residue to mix the filling, so that the seaweed tastes particularly delicious and juicy.
3. The seaweed must be cleaned one by one to avoid containing sand affecting the taste, and it is best to taste it when buying seaweed, if you feel that the teeth are studied, do not buy.
In addition to the broad-leaved seafood that can be used to make steamed buns, there are also mustard vegetables that are delicious in soup and stewed tofu, as well as delicious seafood such as seaweed.