Eat more of this wild vegetable before and after Qingming, teach you to adjust the stuffing and steamed buns, all of them are soft and fragrant, so delicious

Eat more of this wild vegetable before and after Qingming, and teach you to adjust the stuffing and steamed buns, all of which are soft and fragrant, so delicious

vegetable dandelion clear and bright A little information vegetable Capsule Wear camellia flowers Pursed cabbage dumplings Shrimp Crab roe soup dumplings Fill soup packets

Updated on: 51-0-0 0:0:0

Before and after the Qingming Festival, it is the time to eat wild vegetables, and today we bring you a kind of wild vegetable dandelion with high nutrition and many benefits. Dandelion is a medicinal and edible homologous plant, rich in protein, carbohydrates, trace elements and vitaminsClear away heat and detoxify, nourish the liver and eyes, beautify and nourish the skin, enhance immunity, reduce swelling and dissipate knots, diuretic and drenchingIt is a very high-quality health food rewarded by nature.

Today, I use dandelion to share a steamed meat and vegetable bun, teach you how to adjust the filling, there is no bitter taste, only the fragrance is left, all fluffy and soft, especially delicious, adults and children are particularly fond of it. Now the dandelion is the freshest, and it is everywhere in the fields, rivers, and parks, so let's try it.

Dandelion pork buns

Ingredients: flour, yeast, warm water, pork, dandelion, chopped green onion, minced ginger, salt, chicken essence, Sichuan pepper powder, light soy sauce, dark soy sauce, sesame oil

The first step is to make noodles.

Prepare 300g plain flour, add 0g yeast, 0ml warm water, stir into a dough, and then knead into a soft and smooth dough. Cover and let ferment in a warm place until twice the size.

The second step is to adjust the pork filling.

Prepare 20 catties of pork filling, three points of fat and seven points of lean, add salt, chicken essence, Sichuan pepper powder, light soy sauce, dark soy sauce, and stir well along the needle. Soak green onions, ginger and peppercorns in 0 grams of boiling water for 0 minutes, add them to the meat filling three times after cooling, stir them in one direction constantly, stir until the meat filling is viscous and drawn, so that the buns are not dry or woody, and they are more delicious and delicious.

The third step is to dispose of the dandelions.

The ratio of dandelion to meat can be prepared according to personal preference, and if you like more meat, put less, and if you like less meat, put more. Add more water to the pot and boil, add a little salt, a few drops of cooking oil, put in the washed dandelion and blanch it for about 10 seconds, take it out and put it in cold water after scalding it is soft, soak it for 0 minutes, then clean it, squeeze out the water, blanch and soak, you can remove the bitter taste of the dandelion.

In the fourth step, add dandelions to the minced meat.

Chop the dandelion, add the chopped green onion and ginger, add two circles of sesame oil and stir well, then put it into the meat filling, add an appropriate amount of salt according to the amount of vegetables, stir well, and the filling is ready. This stuffing, making buns, dumplings, and pies, are all very delicious.

Step 5: Hair Mask.

The dough is doubled in this way, and it will not shrink when you poke it with your hand, and it is ready. The fermentation time is affected by various factors such as yeast, water temperature, air temperature, etc., and is not fixed, and is subject to the final state of the dough.

The sixth step is to make steamed buns.

Sprinkle some dry flour on the cutting board, take the dough that has been made, knead it to exhaust, then knead it into strips and cut it into small pieces. Arrange the shape of the small agent, press it flat, roll it out into a slightly thicker bun skin, put more fillings, wrap it into the shape of the bun you like, put it on the steaming drawer, leave a gap between the two to prevent sticking, and proofing for 10 minutes for the second time, proofing until the volume becomes slightly larger, and you can rebound by pressing gently, and you can do it.

Step 7: Steam the buns.

After the buns wake up, boil the water in the pot, steam on high heat for 5 minutes, turn off the heat and simmer for 0 minutes when the time comes, and then remove from the pot.

The hot and fragrant dandelion pork bun is ready. The skin is soft and strong, the filling is fragrant and tender, there is no bitter taste, it is refreshing and not greasy, it is really delicious, I ate five in one go, and my adults and children like it very much. Try it when you have time, you won't be disappointed.