1. Flour and yeast into the basin
2. Add appropriate amount of water to knead into a smooth, not soft or hard dough, then cover with a damp cloth and lid to ferment
3. Wash the amaranth, blanch it, dry it, and chop it into fine pieces
4. Chopped amaranth
5. Finely chop scallions
6. Put more oil in the pan and stir-fry the pork filling
7. Pour in the right amount of soy sauce
8. After stirring evenly, add the chopped green onion
9. Sprinkle an appropriate amount of salt, mix well, let cool for later use
10. Mix the amaranth and meat filling evenly, taste the salty and light, and carry out the final seasoning
11. When the dough is about 2 times as big, open the bottom of the dough and there are even holes, indicating that the fermentation is intact
12. Take out the dough, knead it on the chopping board, knead it into a long strip, and cut out a suitable size agent
13. Roll into a round cake with the middle thickness and thin sides
14. After the buns are made into buns, carry out a second fermentation. When the raw embryos of buns are swollen and mellow, which is 1.5 times of the original size, put them in a boiling steamer, lay them neatly, and they will be out of the pot in about 30 minutes; turn off the heat and cover the lid. Simmer for 5 minutes
15. Open the lid and pick out the buns, ready to eat.
16. Very delicious
Tips:1. Wild amaranth has large leaves, thick and tender stems. After washing, you only need to blanch it and let it cool naturally; if it is put in a basin of cold water, it will make the vegetable crispy and lose its flesh;
2. The minced meat can be more or less;
3. Amaranth is more oily, so you can add more oil to make it more delicious;
4. The recipe is mainly to illustrate the delicious way to eat wild amaranth. There are many people in the family, so the amount of flour and vegetables are relatively large. The amount of flour and vegetables can be determined according to the number of people to eat;
5. Use yeast to make the dough. Don't open the lid immediately after turning off the heat. After simmering for 5 minutes, open the lid again, the dough will not collapse;
6. The flour I use is whole wheat flour, so it looks coarser and darker.
