Shepherd's purse, clam, pork and willow leaf bun(qi cai ha li zhu rou liu ye bao )

Shepherd's purse, clam, pork and willow leaf bun

Introduction:

"Today's shepherd's purse has basically blossomed, and it's a little old to eat. I went hiking with my friends and picked some shepherd's purse by the way. In addition, some clam meat and pork wrapped a bun. Shepherd's purse absorbed the clam's delicious taste and improved a lot. "

Production steps:

Step 1: chop the pork into mince.

Step 2: wash the scallion and ginger and cut them.

Step 3: put onion, ginger and pork into the pot, add all seasonings and stir well.

Step 4: wash the clam meat and control the water.

Step 5: wash and chop the Capsella.

Step 6: put shepherd's purse and clam meat into the meat stuffing and mix well.

Step 7: mix the flour with yeast powder and proper amount of water to make a dough.

Step 8: cover with wet cloth and put it in a warm place to wake up naturally.

Step 9: wake up and have a good dough.

Step 10: wake up and knead the dough.

Step 11: take the preparation and roll it into skin.

Step 12: make Baozi and embryo.

Step 13: cover the towel and wake up for 15 minutes.

Step 14: put it into the steamer, steam it with cold water, steam it with high heat for 15 minutes, then steam it with low heat for 5 minutes.

Materials required:

Shepherd's purse: 500g

Pork: 300g

Clam meat: 100g

Flour: 600g

Yeast powder: 6g

Water: moderate

Scallion: 15g

Ginger: 10g

Soy sauce: 10ml

Meijixian: 10ml

Salt: 4G

Wuxiangfen: 3G

Peanut oil: 30ml

Note: do not open the lid of the steamed bun immediately, steam it for 5 minutes and then open the lid.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qi Cai Ha Li Zhu Rou Liu Ye Bao