Steamed buns with amaranth(ye xian cai rou bao zi )

Steamed buns with amaranth

Introduction:

"This summer, according to the usual practice, I went home again. Ha ha, this time is the happiest and happiest thing. When I go to my mother's house, I will not only have delicious food, but also help me look after my children. Ha ha ha. This year, I ate a lot of wild amaranth at my mother's home. To tell you the truth, I haven't eaten it before. My mother said that I used to feed it to pigs. Now people have started to eat it. I don't think we need health care, ha ha. "

Production steps:

Step 1: add old flour and water into the flour to form a dough, and ferment twice as much at room temperature

Step 2: mix the alkali and baking soda, add water to dilute, and then pour into the dough. Knead the dough until the dough has no sour taste. Add proper amount of dry flour and knead well. Set aside for second serve

Step 3: wash amaranth and blanch it too cold

Step 4: squeeze out the water and chop

Step 5: Mince Pork

Step 6: add onion and ginger powder, pepper powder, soy sauce, salt, monosodium glutamate, oil and cooking wine to the meat filling, and mix well

Step 7: cook and chop the vermicelli

Step 8: mix the vermicelli and amaranth in the meat

Step 9: take half of the dough and knead well. Knead into long strips

Step 10: turn it into a medicine of equal size

Step 11: roll into dough

Step 12: take a dough and add some stuffing

Step 13: fold from one end

Step 14: close your mouth and make a bun

Step 15: take water in the pot, place the steamed buns at intervals, steam over high heat for 20 minutes, then simmer for two or three minutes, cover separately

Materials required:

Amaranth: 1000g

Pork: 500g

Flour: 500g

Old noodles: moderate

Baking soda: moderate

Flour alkali: appropriate amount

Oil: right amount

Salt: right amount

Onion and ginger: right amount

Cooking wine: moderate

Pepper powder: right amount

MSG: right amount

Soy sauce: right amount

Precautions: 1. Stir the meat in one direction. 2. Knead the flour soda and baking soda at the same time. Smell the sour taste at any time until there is no sour taste. Otherwise, the steamed bread will turn yellow

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ye Xian Cai Rou Bao Zi