1. Add the flour into the yeast, add the right amount of warm water and make the dough, cover it with plastic wrap, and put it in a warm place to wait for fermentation. You can put it in the oven or rice cooker. The fermentation speed is faster. It takes about 1.5 hours.
2. The pickled acanthopanax leaves are picked and washed clean. You can see that the front and back sides of the acanthopanax leaves are oily when not in the sun, and you can recognize them at a glance. Note that if the leaves are not particularly fresh and tender, the stalks of Acanthopanax senticosus should also be removed. I picked them very tender and can be eaten.
3. Add an appropriate amount of water to the pot, boil the water and drip a few drops of oil, and add the Acanthopanax senticosus leaves to boil the water. The purpose of dripping the oil is to keep the Acanthopanax senticosus leaves tender and green.
4. Take the Acanthopanax senticosus leaves out of the pot with super-cold water, then remove the water, and chop them for later use.
5. Break up the eggs and stir evenly. Add a little more oil to the frying pan. You don't need to add oil when mixing the stuffing. Pour the oil into the egg liquid. Stir quickly with chopsticks.
6. Peel the scallions, wash and chop them, peel the carrots, wash and shred them, then chop them, take the fried eggs, chopped acanthopanax leaves, chopped scallions, and carrots into the bowl.
7. Add salt, five-spice powder, pepper, and a little oil, stir well.
8. Take out the fermented dough and knead it evenly, and cover it with plastic wrap for 15 minutes.
9. Knead the dough into long strips, evenly divide it into several equal parts, and knead it into a round dough.
10. Roll it into a round cake, wrap the stuffing, squeeze the fold from one side and turn it around and just turn it into a bun. The bun is very simple, and everyone should have no problem.
11. Wrap all the buns.
12. Brush the bottom of the grill with oil (the pan can be used if there is no grill), put the wrapped buns, cover the lid and cook for about 20 minutes.
13. Prepare some chopped green onion, sprinkle some salt, let the chopped green onion have a salty taste, prepare half a bowl of water for later use.
14. Set the grilling machine to medium temperature and set the time to 15 minutes. Turn on the power and start frying the buns. When the buns in the pan can be pushed with a shovel, pour half a bowl of water, sprinkle with chopped green onions, cover the pan and simmer for about 5 minutes.
15. Simmer until the soup is dry, just use a shovel to push the buns, turn off the heat.
16. 16. Take out the pot and put it on the plate. Looks very appetizing, this big bun is out of the pot, I will eat two of them without filming. The skin is thin and the bottom is crispy and the filling is big. It tastes best when you just come out of the pot. You might as well try it.
Tips:1. The fermentation time of the dough varies depending on the temperature in the room, and it can be fermented in about an hour and a half.
2. The yeast dough needs to be fermented twice, otherwise the buns will not gain weight. The secondary fermentation time is generally 20 to 40 minutes, and the summer time can be shorter.
3. The choice of Acanthopanax senticosus leaves: Fresh acanthopanax senticosus leaves are oily green on both sides. This is the tender leaves. The old acanthopanax leaves have no oily luster, so it is best not to eat them.
