Leaf-shaped Alfalfa Package

Name: Leaf-shaped Alfalfa Package
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Alfalfa; Some yeast; 3 pcs egg; Some shallot; Some Chicken Bouillon Powder; Some salt; Some Peanut oil

by Xuefenger

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Alfalfa contained in alfalfa can inhibit intestinal contraction, increase the content of thyroxine in the blood, prevent the oxidation of adrenaline, and have a mild estrogen-like effect and anti-cancer effect; the daidzein and alfalfa contained in alfalfa Phenols have the biological activity of estrogen. Of course, the best way to eat alfalfa is fresh, and the taste is delicious. In the north, such as all parts of Shandong, the first three or four festivals of its leaves and stems are picked in the first ten days of the lunar calendar, rinsed with clean water, boiled and blanched, and it is also very good for buns. . . . "

Ingredients

Some Flour

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Some Alfalfa
Some Yeast
3 pcs Egg

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Some Shallot

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Some Chicken Bouillon Powder

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Some Salt

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Some Peanut Oil

Leaf-shaped Alfalfa Package

1. Mix the water and yeast powder thoroughly, add the flour and form a dough, and ferment for about 2 hours to form a honeycomb.

2. The alfalfa is blanched in boiling water and placed in cold water for too long.

3. Pinch the water and chop.

4. Put the scrambled eggs and chopped green onions in the alfalfa chopped alfalfa, season with salt, chicken essence, and finally add peanut oil and mix well.

5. Knead the fermented dough, pull it into a small potion, and roll it into a round skin.

6. Cover with vegetarian alfalfa filling.

7. Put one side on the other.

8. Pinch it along the way, (because I have to take a picture, I can only do this).

9. Into the shape of a leaf. Set aside for second fermentation for about 30 minutes.

10. Put cold water in the steamer, grease the grates, and put the buns on top.

11. After boiling, steam for 15-20 minutes.

12. Nutritional alfalfa buns. . .

Tips:
1. For steamed buns, the dough must be unraveled. After the buns are wrapped, they must be fermented a second time to make the buns soft.

2. Experiments have proved that the alfalfa buns with vegetarian stuffing are also very delicious.