Fresh amaranth bun(xian rou xian cai bao )

Fresh amaranth bun

Introduction:

"Mom is old, she has no teeth, and she can't take care of both bread and vegetables, so she wants to make steamed buns for her. If it's made into honey bean stuffing, it can also be stored in the frozen layer, and it can be eaten with heat. It's convenient. After consulting the master of Qingfeng steamed stuffed bun shop for several times, they learned that my mother was old and I was far away from their shop. The master taught me the tips to succeed. They summed up some experience to share with you! Special thanks to those enthusiastic teachers who helped me make what my mother likes to eat! thank you! I hope it can help you a little. May the old people all over the world be well

Production steps:

Step 1: get the ingredients ready

Step 2: a bowl of warm water at about 35 degrees, add yeast powder after boiling white sugar, and add egg or milk into yeast powder water. Mix baking powder with flour, and slowly add yeast water into the flour to start mixing.

Step 3: seal the mixed dough with plastic wrap or cover it with a lid. Mention: it's good to keep it for about 40 minutes in summer, but it may take a long time in winter. The criterion is that the dough can be used when it is twice the original volume. Of course, the amount of yeast is also based on the season, about 5g in summer and 8-10g in winter. In addition, when purchasing yeast, it is better to buy one with a new production date and strong activity. After using yeast, seal the mouth and put it in the cold storage layer.

Step 4: twenty minutes later.

Step 5: 45 minutes later.

Step 6: the inside is dense and small pore shape, and the fermentation is successful.

Step 7: after the noodles are alive, you can prepare the stuffing: in fact, amaranth has been terminated or wild in Beijing and even all over the country, fresh amaranth should be carefully picked, and there will be insects on the back of the leaves. PS: amaranth has purple color in Shanghai. Its mesophyll is thick, and it doesn't have so much fluff. It also contains many elements that benefit liver and eyes. Heat a large pot of hot water and add some salt to the boiling water.

Step 8: the green amaranth has more fluff and needs a lot of water to wash.

Step 9: prepare a large basin of cold water. Wash the dishes and put them in the pot. Remove them in cold water for about 15 to 20 seconds. Remove them in five or six minutes. After cold treatment, the dishes are bright, and the steamed bun stuffing has a good vision. If you want to cook more vegetables like rape, it's convenient for old people to chew and digest.

Step 10: mince the stuffing to make it easier for the elderly to digest, so it doesn't matter for the young. Patients with thrombus should avoid greasy food and put less or no pork. The beef tastes good, too. Water the minced meat and add the steamed soup. Add cooking oil and seal the water. PS: more vegetables can also regulate the stomach and prevent constipation in the elderly.

Step 11: add seasoning, amaranth like garlic, put more. Add monosodium glutamate, sesame oil, salt, scallion, etc. and mix well. Meat stuffing is best to add the scallion and soy sauce to the early modulation, and pickle for twenty minutes.

Step 12: send good face to catch up with good skin can be wrapped, shape with you! ha-ha! Key steps: put it on the chopping board for about 10 minutes, let the dough spontaneous for a while, so that the steamed bun skin will be very soft. As for the team, there are too many details about this website.

Step 13: cold water on the pot, put as much water as possible to prevent dry pot. Turn the induction cooker to the hot pot, turn the water to medium heat, and the gas is the same. Put the grown-up buns into the cage drawer. After boiling for eight to twelve minutes, the soft and juicy buns are out of the pot! Ha ha ha!

Materials required:

Amaranth: 500g

Flour: 500g

Pork: 200g

Garlic: right amount

Chives: right amount

Salt: right amount

Old style: moderate

MSG: right amount

Sugar: one spoon, 5 grams

Baking powder: 5g, about 1 spoon

Yeast powder: 8g, about a spoonful and a half

35 degree water: a bowl

Eggs: 3

Sesame oil: appropriate amount

Note: amaranth has the magical effect of reducing blood fat, bone and calcium, reducing fat! It is planted or wild all over the country. My mother suffered from thrombosis, so I chose this dish. The streaky pork in it was not suitable for patients with thrombosis, so I added shrimp to her. First of all, put the sugar into the boiling water at 35 degrees. Then the yeast is melted. When mixing noodles, add water at the same time, do not add it at one time. The dough should be fully fermented to twice the original size. The steamed buns should not be put into the pot in a hurry. The effect is good when they are put into the pot for seven or eight minutes

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Rou Xian Cai Bao