Portulaca steamed bun(ma chi xian mo )

Portulaca steamed bun

Introduction:

"On weekdays, the alarm clock at work in the morning has to ring several times in order to be separated from the bed. On Sundays, instead, I wake up early in the morning and want to go to the vegetable market to buy vegetables. If you go early, you will always meet the villagers in the countryside. If they can't finish their own vegetables, they will take them to the market to sell them. Usually, they will be very generous and even sell and deliver them. Although they don't look as beautiful as greenhouse vegetables, they are fresh and affordable. They don't add additives and can eat them at ease. If you're lucky, you'll encounter the wild vegetables dug by the villagers themselves in the field. No, you'll encounter Portulaca oleracea. In my memory, the Portulaca steamed bun steamed by my mother was the best. I especially remember standing at the threshold with the steamed bun, eating and playing with my little friends. At that time, I always thought its name was "Ma Chicai", and I was very happy, because horses like to eat this as much as I do. But I really forgot how to do it. Fortunately, there is a world of delicious food. Ha ha ha, some colleagues exaggerate that Taobao is just like the lack of salt at home, so they have to go to Taobao to see the price first. This is not, hurry to find food world, see how this Portulaca steamed bun practices. Steamed buns as like as two peas, and finally saw the stickers of the "fallen leaves and autumn winds". "Childhood memories purslane steamed bread", confidant, and the same memory, hastened. Here we go

Production steps:

Materials required:

Flour: right amount

Yeast: right amount

Purslane: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Ma Chi Xian Mo