The autumn breeze is gradually rising, the weather is getting cooler, and people's eating habits are gradually adjusting. During this season, some cool, nutritious ingredients hit the table.
Although, celery and spinach are both good choices, today we are going to introduce another autumn good - winter melon.
Winter melon is not only rich in water and can help clear away heat and detoxify, but also contains a variety of nutrients that are beneficial to the human body. Use it to make steamed buns, which can ensure the deliciousness of the taste without making people feel angry.
Winter melon is a low-calorie, high-moisture vegetable with a water content of more than 90%. It is rich in vitamin C, vitamin B complex, potassium, calcium and other minerals, has a good diuretic and swelling effect, suitable for people who need to control their weight or have slight edema problems.
In addition, the dietary fiber in winter melon helps to promote gastrointestinal peristalsis and improve constipation. In the theory of traditional Chinese medicine, winter melon has a cold and sweet taste, and has the effect of clearing heat and relieving heat, moistening the lungs and relieving cough.
【Steamed winter melon buns】
Ingredient Preparation:
- Fresh winter melon, 100 grams of vermicelli (soaked in advance to soften), 30 grams of dried shrimp skin. 500 grams of flour. 5 grams of yeast, appropriate amount of warm water, 20 grams of chopped green onion, 10 grams of minced ginger, salt, chicken essence, a little cooking oil, a little light soy sauce and dark soy sauce
Detailed instructions
1. Put the yeast in warm water and stir well until completely dissolved. Pour the flour into a large bowl, then slowly add the dissolved yeast water, stirring with chopsticks to form a flocculent shape as you go.
2. Knead the flour wadding into a smooth dough by hand, cover it with a damp cloth or plastic wrap and place it in a warm place for the first fermentation, which takes about 1 hour until the dough volume expands to twice its original size.
3. After peeling and removing the seeds, cut the fresh winter melon into thin strips, sprinkle with a small amount of salt and mix well, squeeze out the excess water after pickling. Soak the soft and chopped vermicelli, chopped green onion, minced ginger and put them in a basin together with the processed shredded winter melon and shrimp skin, add an appropriate amount of salt, chicken essence, light soy sauce and dark soy sauce to taste, and stir well to make a bun filling.
4. After the fermented dough is re-kneaded and exhausted, it is divided into several small agents, and each agent is rolled into a round skin with a thick middle and thin edges. Take a piece of dough and place it in the palm of your hand, add an appropriate amount of filling, and then pinch it tightly like a dumpling to form a bun shape.
5. Put the finished buns in a steamer basket covered with a damp cloth and let them stand for about 15 minutes for the second proofing. Add enough water to the pot and bring to a boil, put it in a steamer basket with steamed buns, and steam it on high heat for about 15 minutes before turning off the heat.
Be careful not to open the lid immediately, let the buns cool naturally in the pot for a few minutes before removing the lid, which will prevent the surface of the buns from collapsing and it is ready to eat!
6. Take a bite gently, the skin is soft and elastic, the winter melon inside is crispy and juicy, with the noodles full of soup, and the delicious shrimp skin, every bite is full of happiness. Especially in the dry autumn season, such a light dish is undoubtedly the best consolation.
【Tips】
1. When choosing winter melon, it is better to choose a product with intact skin and solid texture.
2. If you want to add more flavor, you can also add some minced pork or diced shiitake mushrooms to the filling.
3 In order to make the bun more beautiful, you can adjust the technique appropriately during the wrapping process to make it look fuller and rounder.
4. The steaming time should be flexibly controlled according to the actual size of the bun and personal preference, so as to ensure that the inside of the bun is cooked thoroughly and not mushy to the bottom.