Ant dish is a wild vegetable, the scientific name is Portulaca oleracea, which is commonly called Mamacai in southern Shandong. It is an authentic wild vegetable, which is hardly seen in the farmers' market, and not many people eat it now. Eating it now is to remember the bitter experience, and the more accurate name of ant dish buns should be ant dish cakes and ant dish boxes, which can be steamed and branded, even if they are fried.

So, what is the ant dish steamed bun? It can be said that the seasoning is basically the same as that of the leek box, but the practice is even different. So now Lao Wang will talk about the simplest steaming method, which is simple and clear, and it will be at first glance, and it can even be said that it is both a meal and a dish.

The practice is as follows:

First, clean and chop. Wash the purslane to remove the old roots, then continue to wash it again, control the moisture, chop the purslane and put it into the basin.

Second, the things used. Chopped purslane, put it into a pot, add an appropriate amount of edible alkaline noodles, add salt, add two things, stir well, and then add twice as much flour as purslane and medium gluten powder. Continue to stir, add water intermittently after stirring, and let the flour dumplings work hard until the dumplings are thick and easy to spread.

Third, steamed purslane vegetable cake. Put the stirred Portulaca oleracea on the grate, spread the cage cloth on the grate, wet the cage cloth with clear water, spread the Portulaca oleracea evenly on the cage cloth, and the thickness of the cake should be even, and steam it for 10 minutes after boiling.

Fourth, how to eat purslane vegetable cake. If you don't pay attention to direct cooling, start eating. If you need to add flavor, let's put it this way. Just like eating jiaozi, prepare dipping sauce. At least there are garlic paste, salt, soy sauce, sesame oil, and even Chili noodles. The sauce is prepared according to personal taste.

Just cut the purslane vegetable cake into small pieces and dip it in the sauce juice. The fragrance of purslane is still acceptable. After eating it, the flour cake tastes quite strong. This is the so-called ant vegetable bun, which is needed by steaming and how to make it.

Ant dish+flour cake pan with a small amount of vegetable oil

Methods/steps

3/3 step-by-step reading

Pick the ant dish, wash it and dry it.

2/3

Chop on the chopping board, add chopped green onion, Jiang Mo and pepper powder. Finally, add a little salt,

3/3

Stir the chopped ant dish with flour evenly, and put 2 kg of ant dish on about 1 kg. After kneading evenly, use a rolling pin to dry it into a cake shape, and you can put it in a cake pan to cook it.

matters need attention

Note that both sides of the cake need to be burnt, which will make it more delicious.

It takes about 10 minutes to ripen.

Ant dish steamed buns, from snacks to big ones, have always been their favorite.

Ingredients used: 500g leek, 200g spinach, oil, salt, eggs and spiced powder.

Steps: 1. Chop leek and spinach, add a little sesame oil and mix well. 2. Mix dough. 3. Leave it for 20 minutes. 4. After the dough is baked, it is cut into appropriate dosage forms and rolled into dough. 5. Take a proper amount of vegetable stuffing, add salt, knock a raw egg, and evenly spread it on the dough. 6. Take another piece of dough, put it on the stuffing, gently press the peripheral part with your fingers, pick up the bowl, turn along the edge of the cake, and remove the extra dough, leaving a piece of Zhang Yuanyuan cake. 7. Turn on the electric baking pan, turn it to the pancake stall, and put the steamed buns in.

8. Wait until one side turns yellowish and the other side turns golden yellow. 9. After the steamed bun collapses, cut it in half or four and a half from the middle with a knife. The delicious stuffing makes people have an appetite.