Pork steamed bun with amaranth(xian cai zhu rou da bao zi )

Pork steamed bun with amaranth

Introduction:

"The wild amaranth selected from the farm in summer is fat and tender. Wash it, blanch it in hot water and cool water, then dry it, and freeze it in the refrigerator. You can take it at any time if you want. No, winter is coming. Although there is no shortage of fresh vegetables, it's really a different style to have such a game

Production steps:

Step 1: remove the amaranth from the refrigerator and thaw it

Step 2: cut into pieces

Step 3: pork stuffing ready

Step 4: scallion cut, ginger cut, the amount of ginger can be appropriate more, so as to pressure letter wild amaranth earthy

Step 5: pour the oil into the pan. When it is 40% hot, pour in the ginger powder and stir fry over medium heat

Step 6: when the ginger is fragrant and golden, add in the onion powder and continue to stir fry

Step 7: after the scallion turns yellow, pour in the meat

Step 8: stir fry the meat until it is medium cooked

Step 9: add soy sauce and salt, and turn off the heat after the meat is colored

Step 10: pour the amaranth stuffing into the meat stuffing and stir well,

Step 11: place the dough on the table

Step 12: rub long strips, cut them into small dosage pieces of the same size, and roll them into round skins with a little thick in the middle and a little thin on both sides

Step 13: pack in the stuffing and make it into a bun according to the way you like

Step 14: put the steamed buns into the steamer and let them grow for 20-30 minutes. The dough becomes mellow and slightly expanded. You can start a big fire. Steam for 15-20 minutes after boiling. Don't open the lid immediately after turning off the heat. Simmer for 5 minutes before removing the lid.

Step 15: thin skin and big stuffing, it's really attractive!

Materials required:

Dough: 1000g

Amaranth: 800g

Pork stuffing: 500g

Green onion: one

Fresh ginger: one piece

Oil: 40g

Salt: right amount

Soy sauce: 30g

Note: my family has a large amount of steamed buns, so I have to eat two or three meals for one time, so the amount of noodles and stuffing is only for reference. I just want to share the flavor of wild vegetable steamed buns with my relatives. In addition, I can make good use of the refrigerator to eat off-season food

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Cai Zhu Rou Da Bao Zi