In April, steamed buns are better than leeks and shepherd's cabbage, and the simple steamed skin and soft filling are delicious and delicious, and 3 are really fragrant when eaten out of the pot!
April is the season of flowers, the spring breeze is very comfortable, there are more wild vegetables in this month, there is a vegetable is my family's favorite, especially steamed buns are better than shepherd's cabbage and leeks, and my family likes to eat them very much.
This vegetable is known as the "king of grass" alfalfa, alfalfa in April is the most tender season, alfalfa, also called grass, goldenrod, etc., in the south of the famous vegetarian stir-fried grass head is said to be it. Alfalfa can not only be stir-fried, in fact, there are many ways to eat it, such as making stuffed steamed buns, making dumplings and so on are very delicious. What we should note here is that when picking alfalfa, we must recognize that alfalfa is very similar to the four-leaf clover in the green belt, and we must not make a mistake when picking it yourself.
Ingredients: 700 grams of flour, appropriate amount of alfalfa, a little minced meat, a little soy sauce, an appropriate amount of salt, minced green onions, minced ginger, appropriate amount of peanut oil.
Steps:
Step 1: Add warm water to the yeast powder and stir well, pour in the flour and mix into a slightly softer dough, cover with plastic wrap and let it ferment into a honeycomb shape.
Step 2: Pick the alfalfa home and clean it, here we talk about alfalfa, don't underestimate alfalfa, it is very nutritious, rich in calcium, phosphorus, iron and other trace mineral elements, and alfalfa is very rich in cellulose, can clean the spleen and stomach to prevent constipation, middle-aged and elderly people should eat more.
Step 3: Boil water in a pot, put the alfalfa sprouts into a boil, remove them, and put them in cold water to cool.
Step 4: Pinch the alfalfa dry and chop it into minced pieces with a knife.
Step 5: Add minced green onion, minced ginger, salt, soy sauce, peanut oil and mix well with minced meat, and add the processed alfalfa sprouts.
Step 6: Mix well, the meat filling is best with pork belly, more wild vegetable oil will be more fragrant, if the meat filling is relatively thin, you can put some oil and mix well.
Step 7: Take out the fermented dough and knead it thoroughly, divide it into small pieces of the same size, and roll it out into the bun skin with a rolling pin.
Step 8: Pinch tightly along the edge, wrap the bun, put it on the curtain and cover it with a damp cloth, carry out secondary fermentation, ferment to 1.5 times, and point it lightly with your hands.
Step 9: Put water in the pot, grease the grate to prevent sticking, put the buns, bring to a boil over high heat, and cook for about 20 minutes.
Step 10: After cooking thoroughly, remove from the pan and serve. The bun skin is particularly soft and the filling is particularly delicious, much better than the bun with shepherd's cabbage and leeks, you must try this stuffing in spring, it's really a pity if you don't know how to eat.
Feng'er's words:
1. When we pick alfalfa, we should distinguish it from four-leaf clover, they are two different plants, if you can't distinguish clearly, you can buy alfalfa sprouts to try it.
2. If you want the steamed bun skin to be particularly soft, the second fermentation of the steamed bun must not be omitted, and if the second fermentation is omitted, the bun skin will be slightly harder.
Thank you for reading my food articles, which will be updated every day, including food culture, folk customs, food culture, food production, meal pairing, store visits, pastries, baking, desserts, etc., everyone is welcome to visit. If you like my various home-cooked delicacies, please like~Share~Favorite~Follow~I'm waiting for you here~~Graphic original Xuefenger, theft must be investigated!!