Leaf-shaped Alfalfa Stuffed Buns

Name: Leaf-shaped Alfalfa Stuffed Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 300g Alfalfa; 3g yeast; 3 pcs egg; 1 piece shallot; 3g salt; 3g Chicken Essence; 5g Peanut oil

by Xuefenger

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Alfalfa is a perennial herb; the main root is long and branched. The stem is usually erect, nearly glabrous, 30-100 cm high. The compound leaf has 3 leaflets, the leaflets are obovate or oblanceolate, 1-2 cm long, 0.5 cm wide, rounded at the top, slightly protruding in the middle rib, serrated on the upper half of the leaf, narrowly cuneate at the base; narrow stipules Lanceolate, entire.
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. (From Baidu)
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, boiled and blanched, and it is also very good to be used to make buns. . . .
I'm still a spring bun, it's delicious. . .

Ingredients

500g Flour
300g Alfalfa
3g Yeast
3 pcs Egg
1 piece Shallot
3g Salt
3g Chicken Essence
5g Peanut Oil

Leaf-shaped Alfalfa Stuffed Buns

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

2. Alfalfa wash

3. Alfalfa is blanched in boiling water, then put in cold water to cool

4. Pinch the water and chop

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

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

7. Vegetarian Alfalfa Stuffing

8. Put one side up

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

10. Into the shape of a leaf

11. Set aside for second fermentation for about 30 minutes

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

13. After boiling, steam for 15-20 minutes

14. Nutritious 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. The experiment proved that the alfalfa buns with vegetarian stuffing are also very delicious.