Steamed buns with amaranth(xian cai bao zi )

Steamed buns with amaranth

Introduction:

"Pure wild amaranth, meat taste, with a little meat, is delicious incomparable. Enjoy and cherish the delicious food from nature

Production steps:

Step 1: put flour and yeast into the bowl

Step 2: add appropriate amount of water, knead into smooth, not soft and not hard dough, then cover with wet cloth and cover for fermentation

Step 3: wash amaranth, blanch, dry water, cut into pieces

Step 4: cut amaranth powder

Step 5: cut the scallion into small pieces

Step 6: put more oil in the pot and stir fry the pork stuffing

Step 7: pour in the right amount of soy sauce

Step 8: stir fry evenly, then add the scallion

Step 9: sprinkle some salt, mix well and let cool

The tenth step: mix the amaranth and meat stuffing evenly, taste the salt, and make the last seasoning.

Step 11: when the dough is about twice as big, open the bottom of the dough and there are even holes, indicating that the fermentation is good

Step 12: take out the dough, knead it round on the chopping board, rub it into long strips, and cut out the proper size of the preparation

Step 13: roll it into a round cake which is thick in the middle and thin on both sides

Step 14: after the steamed buns are wrapped, the second fermentation is carried out. When the embryo of steamed buns is 1.5 times of the original, it is put into a steamer with boiling water, stacked neatly, and can be out of the pot in about 30 minutes; turn off the heat, cover and simmer for 5 minutes

Step 15: open the lid, pick up the bun and eat it.

Step 16: Delicious

Materials required:

Common flour: 800g

Yeast: 8g

Wild amaranth: 1000g

Pork stuffing: 300g

Salt: right amount

Soy sauce: right amount

Onion: one tree

Precautions: 1. The leaves of wild amaranth are fat, and the stems are thick and tender. After cleaning, you only need to blanch the water and let it cool naturally; if you put it in the cold water basin, it will make the vegetable crispy and not meaty; 2. The meat filling can be more or less; 3. Amaranth eats more oil, so you can put more oil to make it more delicious; 4. The recipe is mainly to explain the delicious eating method of wild amaranth. There are many people in the family, so the amount of flour and the taste of it are better The amount of dishes is relatively large, and the amount of flour and dishes can be determined according to the number of people who eat them; 5. Use yeast to make noodles, do not open the lid immediately after turning off the fire, and open the lid after stewing for 5 minutes, so the dough will not collapse; 6. The flour I use is whole wheat flour, so it looks thicker and darker.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Cai Bao Zi