The taste of early summer(chu xia de wei dao la zhi xian cai mo )

The taste of early summer

Introduction:

"I remember when I was a child, when the weather was slightly hot in May, my mother would buy a handful of green amaranth, add the leftover fat bacon in winter, and make a delicious amaranth bun. That night for our children, it seemed like the new year, all open belly straight eat can not sit down. Yesterday was the beginning of summer. Now we and our children in the society with great material wealth can't find the delicious food that we ate amaranth steamed bun for the Spring Festival. But I still miss the taste of amaranth when I was a child. Just some time ago, my mother sent some fat meat from my hometown, so I bought amaranth from the market to find my mother's taste. "

Production steps:

Step 1: prepare all materials;

Step 2: Boil the fat bacon in water for 10 minutes, remove and cool. Then cut the bacon into small cubes, put it into the pot, fry it over low heat until golden yellow, and the oil comes out. Let cool.

Step 3: wash the amaranth and cut it into pieces (not too much), then marinate it with salt for 30 minutes until the juice comes out. Don't put too much salt to avoid being too salty

Step 4: pour the flour into the bowl, add water and make a smooth dough.

Step 5: cover the dough with plastic wrap and wake up for 30 minutes. In the process of waking up, squeeze out the pickled amaranth juice by hand, add the fried wax oil and oil residue, and stir well.

Step 6: put the dough on the panel and roll it into a big pancake.

Step 7: make the amaranth filling evenly on the dough.

Step 8: fold from bottom to top.

Step 9: use a knife to divide the folded pie into 9cm pieces one by one.

Step 10: put water in the pot, stick the cut cakes one by one along the edge of the pot, cover and steam for 15 minutes until the water in the pot is dry, and make sure the bottom is golden. Use a spatula to pick it up while it's hot.

Materials required:

Ordinary flour: appropriate amount

Amaranth: moderate

Fat Bacon: right amount

Salt: right amount

Note: 1. For making Chinese pastry, I usually decide the amount of flour according to the amount of materials, so I don't have the habit of weighing it. Please forgive me. 2. This fat bacon is a pig raised by my uncle in the countryside, which is absolutely green and natural. 3. The bottom of the bun must be steamed yellow. When I bite it, my mouth is full of thick wax juice and tender amaranth. So I usually steam it in a wok.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chu Xia De Wei Dao La Zhi Xian Cai Mo