1. Open the yeast with warm water, pour it into flour to form dough, and wake up for 1 hour.
2. prepare the ingredients.
3. chop the meat into minced meat, put it into a container, pour soy sauce, salt and cooking oil, and then add a proper amount of warm water.
4. beat quickly clockwise.
5. clean the bitter vegetables, and choose such bitter vegetables.
6. then put it in boiling water for a while.
7. Take it out and soak it in cold water, then drain it and chop it.
8. Add chopped green onion into the meat and mix well.
9. put bitter herbs into the meat stuffing and pour in a proper amount of sesame oil.
1. stir evenly clockwise.
11. Fermented dough.
12. After kneading, cut dough with uniform size and roll it into steamed stuffed bun skins.
13. wrap the meat.
14. Grease the steamer and place the steamed buns. The fire is boiled, and the time is 15 minutes after SAIC.
15. after turning off the fire, steam for 2-3 minutes before opening the lid.
sowthistle has the functions of clearing away heat and toxic materials, sterilizing and diminishing inflammation. Sonchus oleraceus contains dandelion sterol, choline and other components, which has a strong bactericidal effect on Staphylococcus aureus resistant strains and hemolytic streptococcus, and also has a certain killing effect on pneumococci, meningococcus, diphtheria, Pseudomonas aeruginosa and Shigella dysenteriae, so it has a certain curative effect on jaundice hepatitis, pharyngolaryngitis, bacillary dysentery, cold fever, chronic tracheitis and tonsillitis.
Bitter vegetables are wild, so if you want to eat them, you must dig them first. It's just the time when peach blossoms and pear blossoms are in full bloom one after another. It's normal to bring soil. Come back and pick it up and wash it. It's easy to make stuffing by boiling water to remove bitterness. Take it out and dry it overnight. If you feel bitter, soak in water for one night. Add leeks and minced meat and mix well. And steaming. Out of the pot, delicious.
1. after picking and washing bitter vegetables, blanch them, chop bitter vegetables and flower meat, add seasonings and stir well.
2. cut the dough into small doses and roll it into thin skin.
3. Make round buns and long buns according to your own preferences.
4. Boil for about 15 minutes after the fire, and you're done.
tip
wake up for ten minutes after wrapping, so that the steamed stuffed bun can be made.
add baking powder into warm water to melt, and add it into flour to make smooth dough and let it stand for fermentation
when the dough is fermented, prepare stuffing, eggs, tofu, and Sophora alopecuroides. When the water boils, take the Sophora alopecuroides out of the pot and take it out. Chop the Sophora alopecuroides and squeeze out the excess water, put it into a bowl, take the pot and burn oil. When the oil is hot, stir-fry the eggs and take them out. Crush the tofu and put them together with the eggs. Exhausting and kneading, kneading and growing, and cutting into dosage forms of similar size. Roll the medicine into a thicker dough, add stuffing, close the mouth, and wrap it into the shape of willow steamed stuffed bun.
wrap the others in turn, and wait for the second fermentation to be twice as big as when it was wrapped.