Steamed buns with wild vegetables and wormwood(ye cai mai hao bao zi )

Steamed buns with wild vegetables and wormwood

Introduction:

"Wormwood is a kind of wild vegetable. It's called wormwood because it's very long in the wheat field. It's also called sow mother wormwood. Its nutritional value is very high. I've known wormwood for more than ten years. I didn't know it could be eaten when I was in my hometown. That's to say, I ate many wild vegetables in three years of natural disasters, but I didn't remember eating wormwood. In recent years, when I changed to a new place to work, I saw that everyone was eating Mai Hao, so I picked some and went home to make steamed buns. I couldn't help but became addicted. I didn't expect that this kind of food was so delicious. It was the first choice to make steamed buns among wild vegetables. After eating so many wild vegetables, I don't think any kind of wild vegetables can compare with Mai Hao in making steamed buns or dumplings Of course, people have different tastes and different feelings. But you can have a try. "

Production steps:

Step 1: This is wheat wormwood, which can be found everywhere in the farmland.

Step 2: dig back the wormwood and clean it. The wild vegetables are not easy to wash, so wash them several times.

Step 3: bring to a boil with water in the pan, pour on the wormwood and blanch.

Step 4: after blanching, take it out and put it in the basin. Then soak it in water for one day. Because the wheat wormwood is slightly bitter, if you want to eat bitter, you don't need to soak it.

Step 5: first, make the dough well, put yeast in the flour and add a proper amount of warm water to knead the dough, and ferment in a warm place.

Step 6: take out the soaked wheat wormwood, squeeze out the water, put it on the table and cut it. Don't chop it too much.

Step 7: chop the onion and ginger.

Step 8: dice the pork and feed it with soy sauce.

Step 9: put the wheat wormwood, pork, onion and ginger in the basin.

Step 10: add all the ingredients.

Step 11: mix well to form the stuffing.

Step 12: the noodles are just ready.

Step 13: take a piece of dough and rub it smooth, then rub it long and thin, and then cut it into small pieces.

Step 14: rolling into cakes

Step 15: take a piece and put the stuffing on it.

Step 16: fold and pinch like dumplings, then cover and wake up for half an hour.

Step 17: steam for 15 minutes.

Step 18: it's really delicious.

Materials required:

Flour: 1000g

Pork: 400g

Wheat wormwood: moderate

Yeast: 3 G

Scallion: right amount

Ginger: right amount

Chinese prickly ash noodles: right amount

Soy sauce: right amount

Peanut oil: right amount

Salt: right amount

MSG: right amount

Note: Tips: Wheat wormwood is not fire-resistant. Don't boil it when blanching. After boiling, put it in the pot and turn it over to cool it. If the fire is too high, the steamed bun stuffing is rotten like mud, and the taste is not good. Don't over heat it when steaming. It can be cooked.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ye Cai Mai Hao Bao Zi