Amaranth, Carrot and Egg Steamed Bun
1.
Main ingredients: 200 grams of wild amaranth, 3 eggs, 300 grams of flour, 50 grams of carrots. Accessories: appropriate amount of vegetable oil, appropriate amount of salt, 10 grams of light soy sauce, 2 grams of pepper, 10 grams of cooked tea seed oil
2.
Heat water with flour (preferably at a water temperature of about 80 degrees). Because it is better to use hot noodles for steaming dumplings, use chopsticks and chopsticks to stir evenly into cotton wool. When it is not hot, knead it smoothly by hand. Generally, all-purpose flour is used as ordinary flour. I also like to use hot noodles so that it won’t become hard and soft when it’s cold.
3.
Cut off the roots of the amaranth and wash it, put it in a pot of boiling water and blanch it, and pick it up when it discolors. Do not scald it for a long time. Then pick it up in cold water, squeeze the water and mince it
4.
Beat the eggs and stir evenly, add a little vegetable oil to the pan, heat it, lay the egg liquid, fry until the egg is shaped, use a whisk to find a direction to stir, and it will become diced eggs, scoop it up and cool thoroughly, and wash the carrots. Diced
5.
, Add amaranth and carrots, add salt, light soy sauce and pepper to mix evenly (salt not too much, because light soy sauce and oyster sauce have salty taste, steamed buns are the staple food, so the taste is lighter than dumplings, because dumplings need After boiling, part of the salt flavor can be removed)
6.
Add diced eggs and cooked rapeseed oil and mix well, because eggs are the best condiment, no need to add chicken essence and monosodium glutamate
7.
Knead the awake dough again, knead it into long strips, divide it into small doses and squash it, and roll it into small dumpling skins with a thick middle and thin edges.
8.
Add amaranth and egg filling
9.
It is best to use dry starch to stick the bottom of the dumplings into the shape of buns, so that it is not easy to stick to the dumpling utensils, and it is not easy to stick to the steaming pan when steaming the buns.
10.
Put the steamed buns into the steamer. My steamer is a folding electric steamer. If you don’t have this, you can use an ordinary steamer, steamer, or rice cooker.
11.
Add cold water to the water tank, timing for 10 minutes, and quickly steam out in 10 seconds. It is 30 times faster than ordinary steaming pots. It can be folded with high appearance. Do not open the lid in the middle; the selected time is determined according to the amount.
12.
Be careful when the time is up, because the electric steamer is too hot. Take it out and mix it with balsamic vinegar and spicy oil to make it more delicious.
Tips:
1. Don't cook amaranth for a long time, just pick it up when it changes color, no nutrition is lost, and it tastes good
2. The water temperature of the noodles should not be too high, or the noodles will be burned to death, they will not have tenacity, and the taste will not be good
3. Eggs can be replaced with ham minced meat, which is very fresh and delicious
