Fresh potherb mustard can be used to make steamed buns. How to make steamed buns:

(1) Ingredients: 800g flour, 600g meat, 500g prickly ash

( 2) Accessories: appropriate amount of salt, 7 grams of yeast, 410 grams of water, appropriate amount of lard

(3) Steps:

1. Soak Xuelihong overnight. Soak off plenty of salt. Wash and chop. Drain the water.

2. Mix the fillings. Mix the meat first. Then add Xuelihong and mix well.

3. The surface of the dough should be kneaded smooth.

4. After kneading out the gluten, add some lard and continue kneading it into a smooth surface. Knead the dough and let it rise twice.

5. Start making buns.

6. Wrap the buns. Steam over cold water.

7. Open the lid after ten minutes of steaming.

Expand Xuelihong, an annual herb, a variant of mustard. The mustard leaves and stems are pickled to get Xuelihong (also known as Xuelihong), commonly known as spicy vegetables. The leaves are deeply lobed, with wrinkled edges, and the flowers are bright yellow. The stems and leaves are common vegetables that are usually eaten pickled.

In northern China, the leaves turn purple-red in autumn and winter, hence the name "Xuelihong". In southern China, because "Xuelihong" that turns purple is rarely seen, it is also misunderstood as "Xuelihong". Another: According to the research of the famous lexicologist Wang Guanghan's "Research on Dictionary Issues * Review of Recommended Word Forms of "Modern Chinese Dictionary"", it is regarded as "Xueli Hong". Hong, "Guangyun" is pronounced as "Hu Gongqie", and "Jiyun" is interpreted as "Mao". "Guangqun Fangpu·Vegetable Pu 5": "There is a vegetable called Xuelihong in the Siming Dynasty. When the snow is deep, all the vegetables are damaged by freezing, and this vegetable is the only one green." It is said that this vegetable grows luxuriantly when it snows, hence its name. They are the young stems and leaves of the cruciferous plant mustard. It is a variant of mustard greens with leaves in the mustard family. Alias: pickled vegetables, spring is not old, frost is not old, some districts and counties in Chongqing also call it fragrant green vegetables. Parts of northwest Hubei are also called wax vegetables.