Name: Mountain Mazha Steamed Buns with Wild Vegetables
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g Flour; 600g Pork belly; 3 catties Edible wild herbs; A handful Chives; a little Soy sauce; a little Five spice powder; a little salt; a little Chopped green onion and ginger; a little Chicken Essence; Some Vegetable oil

Mountain Mazha Steamed Buns with Wild Vegetables

by WFMM Niu Mom Food

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

During the Dragon Boat Festival holiday, I went for a nearby outing. I picked a lot of Shanmazha vegetables from the nearby fields. After I brought them back, I made buns and ate them. The taste was really delicious. This is a stuffed bun with wild vegetables that grandma and mother love. We started to sprout the new sprouts of Shanmazha dishes in 4.5 months after the beginning of spring here, and we have basically eaten them till now.

Every time those grandmothers in the spring, the mothers would go to the nearby mountains and pick mountain mazza vegetables in the fields. When they came back, they would either make buns or make dumplings. The unique smell of wild vegetables is really delicious. Many people love this wild vegetables. I don’t know if there are such wild vegetables in other places. Shanmazha is our name here in Dalian. This wild vegetables is mainly produced in Jiaodong Peninsula and Shandong. We also have it here in Dalian. It has a fresh taste and rich nutrition. It is one of the wild vegetables that people love to eat.

Shan Mazha Cai, its scientific name is: Yinchaihu, also known as Yinhu, and it is called differently in different regions. It is also called Shanma Hawthorn, Shanmacha, Shanmata, Shanmacha, Shanmacha, Grasshopper, etc. Wait. This Shan Maza Cai mainly eats the top fresh stems and leaves. The best time to pick Shan Maza Cai is at the end of April and early June. If you miss this season, you will have to wait for a year. Shanmazha is not as good as it tastes, and it is also very nutritious, and eating it is very good for the human body. Each 100 grams of fresh stems and leaves of Shan Mazha contains 0.9 grams of crude fiber, 2.6 grams of protein, 3 grams of carbohydrates, 56 mg of phosphorus, 1.9 mg of iron, 0.13 of vitamin b, 25 mg of vitamin C, and 2.23 of carotene. Mg, 85 mg of calcium. Among them, buns, dumplings, and pie are the most delicious and the most delicious.

In previous years, my mother-in-law would also pack this bun with wild vegetables from mountain horses for us to eat. I also learned how to adjust the stuffing from her mother-in-law. This year, my mother-in-law was in poor health and never made this steamed bun with wild vegetables. This is not what I picked this time. After I got some young leaves, I immediately wrapped some and sent it to my mother-in-law. My mother-in-law also praised the taste of my bag and it was delicious. Let’s share this stuffed buns with wild vegetables in Shanmazha. If you have this wild vegetables in the local area, pick some as soon as possible, or buy some buns and dumplings to eat. It will definitely surprise you and admire the rare delicacy.

Mountain Mazha Steamed Buns with Wild Vegetables

1. [Prepare ingredients]: 800 grams of flour, 600 grams of pork belly, 3 catties of wild herbs, a handful of chives, appropriate amount of vegetable oil, soy sauce, salt, five-spice powder, a small amount of chopped green onion and ginger.

Mountain Mazha Steamed Buns with Wild Vegetables recipe

2. First wash the shanmazha vegetable to remove impurities, put it in a pot and boil it for 5 minutes,

3. During the blanching process, stir and boil once, so that all the wild vegetables are evenly blanched.

4. The wild herbs of Shanmazha need to be soaked one night in advance to remove some oxalic acid and some vegetable toxins. Change the water 3-4 times in the middle, until no foaming occurs.

5. .First come to make the noodles, this time we will not include the noodles, but the hot noodles. This way, the thin-skinned stuffing is bigger and more delicious. Add a small amount of boiling water to half of the flour and stir, and the other half add a small amount of water to stir, and then mix them together to form a dough.

6. Knead the dough smoothly and put it aside for about 30 minutes.

7. Let's adjust the filling again, chop the pork belly into large pieces of meat filling. Wild vegetables are generally more oil-absorbing, and the meat or oil is not fragrant. So, don't be reluctant to add meat, and the chopped meat filling is more fragrant. Minced meat will affect the taste.

8. Pour a small amount of vegetable oil into the hot pan, put the meat pieces into the pan and stir-fry, so that some fat meat will be oiled.

9. Add about 3 grams of salt to the meat, a small amount of soy sauce, and chopped green onion and ginger to taste.

10. Shanmazha vegetables are dried to control the moisture, and the excess moisture is squeezed forcefully, squeezed into dry dumplings, and then chopped.

11. Wash the leeks to control the moisture, chop finely, add the leeks to improve the flavor, if you do not add the leeks, the taste will be a little dry.

12. Put the minced meat and wild vegetables and leek together in a pot, add 2 grams of salt, more vegetable oil, a small amount of soy sauce, five-spice powder, chicken essence, and stir well together.

13. The well-tuned samaza edible wild vegetable stuffing is fragrant when you smell it,

14. After the dough is proofed, cut into small equal doses, press flat,

15. When rolling into a thin bun skin, the bun skin of the dead face must not be too thick, it should taste directly.

16. Wrap the stuffing in, you can have more stuffing, the big stuffing is more delicious to eat.

17. Put the wrapped buns next to them, and you don’t need to wake them up, they can be steamed directly in the pot.

18. Put a little oil on the top and bottom of the steamer to prevent the buns from sticking, then put the buns in and start steaming, and steam for about 15-20 minutes.

19. When the time is up, it will be out, wow, the unique fragrance of wild vegetables is coming.

20. Put it on a plate and start eating. The fragrant mountain buns stuffed with wild vegetables are super delicious and full of mother's taste. They are really the wild vegetable buns that I loved to eat when I was a child.