Portulaca fresh meat bun(ma chi xian xian rou bao )

Portulaca fresh meat bun

Introduction:

"The purslane used this time is dry. It's too much to eat. My mother steamed it in a large steamer, dried it and stored it in the sun, and boiled it with water when eating. At any time, dried vegetables have a different flavor from fresh vegetables. This dry purslane mixed with steamed stuffed buns with meat stuffing can't feel the sour taste of fresh food. It's delicious. "

Production steps:

Step 1: raw material drawing. Put the flour water and yeast in the bread machine barrel, start the dough, and send the dough to twice the size of the original dough. Chop the onion and ginger in water. The Portulaca oleracea is softened in advance.

Step 2: change the purslane into a pot, add raw and smoke

Step 3: Thirteen spice powder

Step 4: salt

Step 5: a little sugar

Step 6: green onion and ginger water.

Step 7: mix well with the meat.

Step 8: divide the dough into uniform size after shaping.

Step 9: roll it into a bun skin.

Step 10: take the skin of the steamed stuffed bun and add the right amount of stuffing.

Step 11: Mi Ma tries to make steamed buns in this way. Hehe, it's still not good-looking.

Step 12: the wrapped buns are waiting to be put into the cage.

Step 13: spread vegetable leaves or oil on the cage, and place the wrapped buns.

Step 14: steam with my super old steamer. Hehe, this steamer is older than my age! Steam over high heat for 15 minutes. The time is not fixed. Let's see how to adjust the size of steamed buns.

Step 15: because the dough is a little dry and the packing is not very good, there is a kind of open-ended one. It reminds Mi Ma that it looks good to steam such a bun next time.

Materials required:

Flour: 500g

Water: 250g

Portulaca oleracea: appropriate amount

Meat stuffing: right amount

Scallion: right amount

Ginger: right amount

Yeast: right amount

Soy sauce: moderate

Thirteen spice powder: right amount

Salt: right amount

Sugar: right amount

Note: steamed stuffed bun noodles need to increase the amount of water, steamed stuffed bun will be more beautiful and better package, of course, water can not be too much, the surface is too soft, not easy to shape. 500 grams of flour and 280 grams of water. Mi Ma is also trying to make it. Let's see what happens next time.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ma Chi Xian Xian Rou Bao