An autumn rain and a cold, half of the autumn has passed, the weather is finally cooler, and the appetite is slowly recovering, this is a good time to maintain health. In autumn, the climate is dry and easy to catch fire, so you should eat lightly, eat more seasonal vegetables and fruits that clear away heat and dryness, nourish yin and moisturize the lungs, and make the body stronger and more comfortable while supplementing nutrition.
Oily lettuce is one of the ideal vegetables in autumn, the texture of oily lettuce is crisp and tender, the taste is fresh and fragrant, it has a unique flavor, contains a lot of vitamin A, vitamin B1, vitamin B2 and a lot of calcium, iron and other nutrients, it is the top grade in vegetables, it has the effect of clearing heat and diuretic, clearing liver and gallbladder, moistening the intestines and laxative, calming the mind and calming the nerves, etc., and is also friendly to children's eyesight and brain, bones and teeth development, especially suitable for dry and easy to eat in autumn.
Fried and eaten with oil and wheat vegetables, the husband and children always feel bitter and don't like to eat, but add some meat to wrap dumplings or buns, and they are full of praise. Today, I made a pot of meat and vegetable buns with oily wheat vegetables, all fluffy and soft, fresh and crisp, delicious and not greasy, my husband and children are full of praise, sisters arrange it quickly, I believe you will like it.
Today's food: oily wheat cabbage and meat buns
Ingredients: 1 kg of pork filling, 2 wheat vegetables, 1 carrot, 1 egg, chopped green onion, minced ginger, salt, chicken essence, Sichuan pepper powder, pepper powder, light soy sauce, dark soy sauce, cooked oil, flour, etc
The first step is to make noodles
500 grams of flour, add 3 grams of yeast, 280~300 ml of warm water below 40 degrees, stir into dough, knead into dough, and then move to the board, push and pull up and down like rubbing clothes and knead for two minutes, knead the dough thoroughly, and then knead the dough to knead it smooth, after the dough is kneaded smoothly, cover the lid and ferment to 2 times the size.
The second step is to adjust the meat filling
Prepare a pound of pork, remove the pork skin, chop it into grainy minced pork, add an appropriate amount of salt, chicken essence, pepper, Sichuan pepper powder, light soy sauce, dark soy sauce, an egg, minced ginger, stir well.
Prepare 100 grams of water, add a small amount of minced meat to the meat filling several times, stir in one direction, stir each time until completely absorbed, and then add water. Add a handful of chopped green onions to enhance the fragrance, add a large spoon of cooked oil to lock in the water, stir well again, marinate and prepare. This makes the meat filling more tender and juicy.
The third step is to prepare the side dishes
Prepare two fresh lettuces, break off the leaves one by one, wash them, dry them and chop them. Prepare another carrot, wash it, rub it into fine strips, chop some of it, put it in a large bowl, add an appropriate amount of cooking oil and stir well, which can form a protective film on the surface of the vegetable, isolate the salt and reduce the water.
When the noodles are ready, the skin is rolled, and the package is ready, then put the vegetables, which can reduce the water, stir evenly and the filling will be adjusted.
The purpose of making meat and vegetable buns is to let children who don't eat vegetables eat more vegetables, so I will put a lot of vegetables, and the amount of vegetables can be adjusted according to personal taste.
The fourth step is to roll out the buns
The dough is twice as large as the volume, and after it is opened, it is drawn, and it is ready, and after it is done, it is brought to the cutting board, and it is simply kneaded and exhausted, and then kneaded into strips and cut into evenly sized dough.
Press the dough flat, roll it into a thick skin with a thin edge in the middle, put an appropriate amount of filling, and then wrap it into a bun with the usual method.
Step 5, steam the buns
After wrapping, put it on the steaming drawer, let it rise for ten minutes, and wake up until it feels soft to the touch and flutters lightly when you pick it up. Boil the pot on water, steam on high heat for 12 minutes, turn off the heat and simmer for 5 minutes, then remove from the pot.
The fragrant buns are out of the pot, the skin is fluffy and soft, the filling is like a ball, the meat filling is tender and juicy, the oil and wheat vegetables are fragrant and crispy, it is really delicious, I ate 5 in one breath and it is not enjoyable, and the elderly and children at home are full of praise. Friends, make it for your family, I'm sure you'll love it.
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