Pork and Amaranth Fried Bun

Pork and Amaranth Fried Bun

1. Take the right amount of flour according to your own consumption. My home makes a lot of flour. Let's use the following amount as a reference. 500 grams of flour, 5 grams of yeast, 270 grams of cold water, knead into a dough without dry powder, then cover with a damp cloth or plastic wrap, and set aside

2. Wash the amaranth with salt water two or three times, then blanch it in hot water, rinse with cold water and squeeze it dry; I have a lot of amaranth, so I clean it all at once, and put it in the freezer if it is not used up, and take it out when used.

3. Take an appropriate amount of amaranth and chop

4. You can prepare more pork stuffing. Wild vegetables are more oily. Too little oil is not good. Panax notoginseng is good for fat and lean.

5. Pour more oil in the wok, stir-fry the chopped green onion on a low heat to create a fragrance

6. Pour the minced meat into the frying pan, stir-fry on medium and small heat to get the oil

7. Pour in the right amount of soy sauce for toning, and season with salt. The salt can be a little bit more, the taste is too weak and it will not taste good

8. Mix the amaranth and the meat, taste the saltiness, if it is not salty, add some salt

9. When the dough is twice the original size, lift the dough by hand. The bottom is finely structured, with slender wire drawing and uniform pores, and the fermentation is successful.

10. Take an appropriate amount of dough, knead it into thin strips, and cut into evenly-sized ingredients. The ingredients are slightly larger than the dumplings.

11. Roll out into a round skin with a slightly thinner edge and a thicker middle

12. Take an appropriate amount of filling and place it in the middle

13. Make small buns

14. Pour a little vegetable oil in a frying pan

15. Put the small steamed buns in the pot and fry the bottom of the steamed buns on a low fire. Be sure to use a low fire. Because the steamed buns are small, it is easy to scorch the bottom. My fire is slightly bigger, so the final product is not golden.

16. Pour in the right amount of hot water, which is about 0.5 cm higher than the bottom, and sprinkle a little black sesame on the top of the bun while the steam is hot

17. Put the lid on and simmer over low heat

18. The water is dry, and the steamed buns are a lot bigger than before. Open the lid, release the water vapor, turn off the heat, and serve.

19. The bottom is a little bit hot, but very crispy

20. good to eat

Tips:

The amaranth must be cleaned with salt water to remove the dust on it well; the blanched amaranth cannot be eaten at a time, you can put it in a fresh-keeping bag and put it in the refrigerator to store it in the refrigerator; to make the dough, judge whether it is good, one is Look at the size of the dough, the second is to look at the drawing and pores of the dough, as mentioned in the text; after pouring the hot water, do not turn it randomly to prevent the filling from leaking due to the softening of the dough; the surface can be sprinkled with black sesame seeds, if there are chives The sprinkle is even more fragrant.