Wild Vegetable Buns
1.
Mix flour, yeast, and water evenly and knead into a smooth dough.
2.
Cover with plastic wrap and ferment to 2 times the size.
3.
Make fillings during the noodle sowing period: Wash the wild vegetables several times to thoroughly clean off the sand and dust in the shepherd's purse.
4.
Boil the cleaned wild vegetables in boiling water for 30 seconds.
5.
Immediately remove it and ice it in cold water.
6.
Pinch the water in the shepherd's purse and chop it for later use.
7.
Add minced green onion oil, soy sauce, cooking wine, salt, sugar and mix well, then add a small amount of water and stir clockwise until thick.
8.
Add the minced meat to the chopped wild vegetables and mix well. (Forgot to take this step, this is the four fresh stuffing made before)
9.
Divide the dough into several doses.
10.
Roll out into bun skins separately, sprinkle flour to prevent sticking.
11.
Add the right amount of stuffing and wrap it into the shape you like.
12.
Put the wrapped buns on the steamer or on the baking tray for another 20 minutes.
13.
After the steaming is done, the steamer selects the pure steaming mode, 100 degrees for 16 minutes, simmering for 5 minutes before taking it out. Or use a steamer to turn to medium heat and steam for about 15 minutes. After steaming, wait for 5 minutes before opening the lid.
14.
Come out of the pot, open it and see, the taste of spring!
Tips:
1. The amount of water should be adjusted as appropriate and added little by little.
2. The second serving time should not be too long, lest the steamed buns are too big and not attractive.
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