Amaranth and Pork Buns
1.
Remove the amaranth from the refrigerator and thaw
2.
Chopped
3.
Pork filling ready
4.
Mince the green onions and mince the ginger. The amount of ginger can be more appropriate, so as to suppress the smell of wild amaranth
5.
Pour oil in the pan, add ginger when it is 40% hot, and stir-fry on medium heat
6.
When the minced ginger is fragrant and golden brown, add the minced green onion and continue to fry
7.
After the green onions have turned slightly yellow, pour in the meat
8.
Stir-fry the meat until 8 minutes cooked
9.
Add soy sauce and salt, turn off the heat when the meat is in color
10.
Pour the amaranth stuffing into the meat stuffing and stir evenly,
11.
Place the dough on the table
12.
Roll into long strips, cut into small pieces of the same size, and roll out into round skins with a thicker middle and thinner sides
13.
Fill it with stuffing and make a bun according to your favorite method
14.
Put the wrapped buns into the steamer, and let the steamed buns for 20-30 minutes for the second time. If you see that the dough becomes rounder and slightly swelled than before, you can turn on high heat and steam for 15 minutes to 20 minutes after the water is boiled. can. After turning off the heat, do not open the lid immediately, and simmer for 5 minutes before removing the lid and taking it out for consumption.
15.
The thin-skinned stuffing is really tempting!
Tips:
The amount of steamed buns in my family is large. Once you pack it, you have to eat two or three meals. Therefore, the amount of noodles and vegetable fillings are for reference only. I just want to share the flavor of wild vegetable steamed buns with my friends. In addition, make good use of the refrigerator to eat out of season The food is also achievable
