However, Xiao Yuan likes spinach best. Although it can be bought all year round, spinach in spring is the most tender and nutritious. It can not only protect eyesight, but also contain a lot of dietary fiber, which can promote intestinal contact. For people who are prone to colds, low immunity and constipation in spring, it is more appropriate to eat spinach.
Today, I made a pork and green onion steamed stuffed bun with spinach juice and flour. The skin is very fragrant and the stuffing inside is very tender. I took a bite and ate "Spring" in my mouth.
Steamed buns are very common and not difficult to make. A little bit more difficult is the crumpling, which has stuffing inside. The filling should be delicious and juicy. These two kinds are indispensable, extremely delicious and juicy, much more delicious than what you bought.
-Pork and onion buns-
Dough ingredients: spinach juice150g, medium gluten flour 270g, yeast powder 3g, sugar10g.
Stuffing materials: pork 180g (three fat and seven lean), onion 150g, pepper water 100g, one piece of ginger, one spoonful of oyster sauce, two spoonfuls of soy sauce, half a spoonful of salt and a little chicken powder.
The manufacturing steps are as follows:
Step 1: blanch the washed spinach for dozens of seconds, remove oxalic acid, put it in a cooking machine, add appropriate amount of water, and make juice. Take 150g, add a teaspoon of sugar and 3g yeast and mix well.
Step 2: Next, add 270 grams of medium gluten flour, stir it with chopsticks into a flocculent shape, then knead it into a smooth dough, cover it, and relax for 15 minutes.
Step 3: In the meantime, make stuffing, cut pork and ginger into pieces and put them in a bowl, and then prepare Chili water. Add a handful of pepper to warm water and soak for five to ten minutes.
Step 4: Add pepper water several times, stir clockwise with chopsticks until the meat is thick, and then add oyster sauce, salt, soy sauce and chicken powder to taste.
Step 5: Finally, add chopped green onion and stir the stuffing evenly again.
Step 6: At this time, the dough is also relaxed. Rub it on the chopping board, knead it into long strips, cut it into small pieces, sprinkle some dry powder to prevent sticking, and flatten it with your palm.
Step 7: Roll it with a rolling pin into a dough sheet with thin sides and thick middle, and put the stuffing on it. Not too much stuffing, just 1/3 dough.
Step 8: Extrude the folds, make them all in turn, cover them with plastic wrap and ferment them to twice the size. How to judge whether fermentation is good or not? Gently pressing the edge of the dough can rebound quickly, and the green embryo can be placed in the palm of your hand in a light state.
Step 9: put cold water in the steamer, and steam for 13 minutes from SAIC. After steaming, don't hurry to open the lid and stew for two to three minutes to prevent sudden contact with cold air from causing retraction.
Point: There must be two kinds of meat stuffing. Add pepper water several times. Pepper water can remove fishy smell and make it fresh and tender. Oyster sauce can be added with fresh stuffing.