Steamed buns stuffed with watermelon skin(xi gua pi su xian bao zi )

Steamed buns stuffed with watermelon skin

Introduction:

"In hot summer, it's easy to make people feel irritable. This season often eat some light dishes will make people's temperament become more gentle. Vegetables are rich in carbohydrates, cellulose, iron, calcium and so on, which can play a certain role in reducing heat and moistening dryness. Watermelon peel has a very strong effect on clearing heat and getting rid of trouble. Recently, I always like to lose my temper. LG said that I should go to get rid of it. "

Production steps:

Step 1: wash and peel the watermelon skin.

Step 2: rub into silk.

Step 3: add the right amount of salt to marinate for a while, dry the water and cut it fine.

Step 4: break the eggs, heat them in a non stick pan, add proper amount of cooking oil, heat the oil, add the broken eggs, and slide them with chopsticks until cooked. Let it cool.

Step 5: prepare a clean basin, put in the sliced watermelon skin and chopped green onion, and put in the egg.

Step 6: add proper amount of edible oil, salt and sesame oil and stir well.

Step 7: knead the fermented dough well, rub the dough, add the agent and roll the skin.

Step 8: put in the filling.

Step 9: put the steamed buns into the steamer (add cold water in advance) and ferment them in a warm place. Don't get too close to each other, because the steamed buns will ferment again in the process of steaming. It will stick together.

Step 10: fermentation to twice the original size, you can steam steamed buns. Steam for another 10 minutes after boiling. Do not open the lid immediately. Steam for another 5 minutes.

Step 11: always pack more buns every time, put them in the refrigerator, eat a few buns for breakfast, and then use the soybean milk machine to make some rice paste or soybean milk, which is simple and nutritious. LG likes to eat this.

Materials required:

Watermelon skin: half a watermelon skin

Fermented dough: right amount

Eggs: 4

Scallion: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: 1, fermented dough should not be too hard, it is better to be a little soft, such a dough stretching is better, you can put more stuffing. But don't be too soft. 2. When you put the steamed buns into the steamer, don't put them close to each other. There should be a gap between them, because there is secondary fermentation in the steaming process, and the steamed buns will be & quot; long & quot; and stick together. 3. I just want to eat that kind of fragrant taste, so I don't put much seasoning. If you feel too single, you can add it according to your own taste.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Xi Gua Pi Su Xian Bao Zi