Name: #春食野菜香# Clover Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A pot Alfalfa; A large piece pork; 4 cups Flour; 2 egg; A paragraph Green onions; Some Soy sauce; Some salt; Some yeast; Some Corn oil; 3 slices ginger

#春食野菜香# Clover Bun

by I am a happy pig

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I went to the suburbs on the weekend and pinched a bag of alfalfa sprouts, just as tall as 1 finger, very tender. When pinching alfalfa, the roots cannot be uprooted because the roots can continue to grow.
Unexpectedly delicious, alfalfa does not have any strange taste, wild vegetables are generally oily, I chose pork to match it, and the result was very satisfied.
Such delicious delicacy must be reserved for my piglet. After cooling the blanched alfalfa, I wrap it in plastic wrap, then put it in a compact bag and seal it, and finally freeze it in the refrigerator.
This is a delicacy worth storing up. "

#春食野菜香# Clover Bun

1. Alfalfa chooses to weeds. (The alfalfa just grows 1 finger high, there are a lot of weeds on the ground, the pinch is fast, and some are mixed.)

2. Rinse with water.

3. Put the alfalfa in the drain basket for later use. Put water in the steamer and prepare to blanch the alfalfa.

4. After the water in the pot is boiled, put in alfalfa. After blanching for 2 to 3 minutes, remove.

5. Put it in the drain basket to dissipate heat. Chop at room temperature.

6. A little yeast powder is melted with warm water at about 35 degrees, poured into the flour, and the dough becomes moderately hard and soft and fermented in a warm place.

7. Prepare a piece of pork that is slightly fatter and alfalfa to absorb oil.

8. After dicing, chop into mashed meat, add salt, light soy sauce, soy sauce, and corn oil, and beat evenly.

9. There is no need to squeeze water after the alfalfa is chopped, because I did not fetch water in the meat. You can add two scrambled eggs to the filling.

10. After stirring evenly, add an appropriate amount of corn oil.

11. After proofing the dough, make it into a uniform agent.

12. Fill a lot of fillings.

13. Pinch, round, I don't know how to pack, just this is OK.

14. After the buns are put into the pot, let them stand for another 10 minutes, and then turn on high heat. Start timing after steaming the steamer and turn off the heat for about 25 minutes. Wait 5 minutes before uncovering the pot.

Tips:
1. The amount of pork and the amount of alfalfa are 1:1, you can also adjust it according to your own taste.
2. Alfalfa has a relatively high rate of vegetable production. Drain after blanching, no need to squeeze water.