Alfalfa Chicken Buns
1.
Prepare all ingredients
2.
Knead the noodles first: use warm water to dissolve the yeast and pour it into the flour, stir with chopsticks while pouring, and stir until no dry powder can be seen
3.
Knead it into a softer, smooth dough, cover it with plastic wrap and place it in a warm place for fermentation
4.
Now let’s deal with the stuffing: each branch of alfalfa has three small leaves that are crisp and green and tender. Soak them in clean water for a while and then wash them.
5.
Boil water in a pot and add alfalfa vegetables, blanch it to soften and remove it with cold water
6.
Take dry water, put it on the sticky board and cut it with a knife a few times
7.
Wash the ginger and chicken breasts and cut into small pieces, put them into a meat grinder together with alfalfa vegetables, add salt, sugar, salt, oyster sauce and cooking oil
8.
Stir it into vegetable meat mash, do not need to squeeze it too finely to make the stuffing, and then put it in the refrigerator for later use.
9.
At this time, the dough has also fermented to twice its original size, and the fingers do not shrink or collapse when they poke holes. There are a lot of honeycomb pores when they are pulled out, indicating that they are well.
10.
Sprinkle flour on the chopping board, knead the dough to exhaust air, knead the dough again, knead the strips, and cut into evenly-sized dough
11.
Press the linguine agent, and then roll it into a big round piece with a thick middle and thin sides
12.
Take a bun skin, put an appropriate amount of alfalfa chicken stuffing in the middle, and fold it in the way you like
13.
It doesn’t matter if you don’t know how to squeeze it, as long as the stuffing is tightly wrapped; as the saying goes, the buns are delicious not on the folds, in fact, the ones I wrap are not good-looking
14.
After wrapping, put it all in the steamer, and make it again for about 20 minutes
15.
When the steamed bun gets bigger, it will not rebound obviously when you press it lightly with your fingers, or if you pick up a steamed bun and feel light and light in your hand, it means that the steamed bun is ready.
16.
Start steaming in cold water, turn to medium heat and steam for 13 minutes after getting the air, turn off the heat and simmer for 3 minutes before opening the lid; this way the steamed buns will not shrink or collapse
Tips:
1. The brand of flour is different, and the water absorption is also different. The amount of water can be added according to the specific situation, and the dough will finally be smooth and soft. Corn flour is a coarse grain, which can help digestion in the stomach. When making steamed buns, it tastes sweet and nutritious. If there is no corn flour at home, just add the same amount of flour, but pay attention to adding 10 grams of warm water.
2. The alfalfa is blanched with boiling water before filling, which can remove the bitter taste of some wild vegetables, and it will be more fragrant to eat.
