Wheat Worm Buns

Name: Wheat Worm Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 bowls Flour; 300g pork; 200g Chives; 350g Artemisia annua; 3 tablespoons oil; Some salt; 1 tablespoon Very Fresh Soy Sauce; Some Chicken Bouillon Powder

by Zheng Mama

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I cleaned the refrigerator, I found some frozen wheat wormwood and packed them with big buns, which tasted really good. Every year, various wild vegetables are frozen in the refrigerator when they are on the market. When they are not available on the market, it is great to take out dumplings and buns.

Ingredients

3 bowls Flour

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300g Pork
200g Chives
350g Artemisia Annua
3 tablespoons Oil

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Some Salt

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1 tablespoon Very Fresh Soy Sauce
Some Chicken Bouillon Powder

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Wheat Worm Buns

1. Thaw the wormwood and soak it in clean water for 2 hours.

2. The yeast powder is mixed with warm water and added to the flour to knead the dough, and leave it in a warm place for fermentation.

3. Cut the pork into cubes and marinate in soy sauce for a while.

4. Wash the wheat wormwood, take it out, squeeze the water and chop.

5. Pick and wash the leeks and chop them.

6. Put all the ingredients in a clean basin, add oil, soy sauce, salt, and chicken essence to make a bun filling.

7. The dough has been fermented to double its size, and it is ready to ferment in a honeycomb shape.

8. Knead the dough evenly, knead it into long strips, and cut into ingredients.

9. Roll the agent into a cake.

10. Take a pie and add the filling.

11. Make big buns.

12. After everything is wrapped, after a second fermentation for 30 minutes, it is steamed in a pot. Boil for 15-20 minutes.

Tips:
1. It's better to soak wild vegetables in clean water to make them cleaner and hygienic;
2. The wrapped buns will be better after the second fermentation;
3. The steaming time is adjusted according to the size of the buns.