If you want to freeze it, it can be stored for about 10 days. If refrigerated, it is recommended to eat it within two days. If left at room temperature, it is recommended to eat it on the same day, especially on hot days, to avoid deterioration. Let’s take a look at how to make steamed buns:

How to cook wheatgrass and squid steamed buns

Ingredients: squid, wheatgrass, onions, green peppers, carrots, green onions and ginger, flour, soy sauce, salt< /p>

Steps:

1. Prepare all the ingredients first, rinse the squid carefully, remove fascia and other impurities, and cut into small cubes;

2. Wash the onion, remove the outer skin and other impurities, and chop it into pieces; wash the green pepper, remove the pepper seeds, and cut into cubes; clean and chop the wheatgrass and set aside.

3. We rinse the carrots, remove impurities, and cut them into cubes; wash the onions and ginger, drain the water, and cut them into minced onions and ginger;

4. Get a clean Pour an appropriate amount of flour and yeast powder into the basin, add an appropriate amount of water, stir evenly, make a dough, and set it aside to ferment;

5. Heat the oil in the pan, add the green onion, ginger and onion and stir-fry until fragrant. , add green peppers and carrots, stir-fry until soft, add squid and wheatgrass, add an appropriate amount of soy sauce and salt, stir-fry well, then take it out and make a filling;

6. Wake up again Divide the dough into several small pieces, flatten them with your hands, and roll them into bun wrappers with a rolling pin;

7. Then put an appropriate amount of squid and green pepper filling into the bun wrappers. Use the ingredients, wrap them up with your hands to make wheatgrass squid buns, put them in a steamer, and steam until cooked.