I went to the experimental base the day before yesterday, and I just happened to get some shepherd's purse to share.

I remember when I was a child, I would go out with my family to pull shepherd’s purses in the fields every spring. The adults would pick vegetables, and the children would run and play... What a joy! …I still like to bring back some shepherd’s purse when spring comes. The shepherd’s purse dumplings and shepherd’s purse buns made by my mother are always the most delicious!

The method is as follows: 1. Prepare the meat filling first and add water (add 4-5 taels of water to one pound of meat. Whether it is making dumplings or steamed buns, the shepherd’s purse filling will easily become meat balls and the filling will become dry. , so you need to add water when adjusting the stuffing, the finished product will be less hard and taste better) Stir in one direction, you can stir for a while, the meat filling will be more delicious when stirred (that is, the meat filling will be more delicious when stirred) It doesn’t look loose but feels heavy in your hand, which means you’ve been working hard). Just set it aside and prepare the sauce for later use!

2. Pick and wash the shepherd's purse (we always keep the roots when we pick them. You don't need to remove the roots when you go home to clean them. The roots are more flavorful!), and boil them in hot water. Blanch it once (don't take too long, just once, otherwise it will be too rotten and unpalatable, and nutrients will be lost!), rinse with cold water, then reduce the water content of the shepherd's purse, then chop it into pieces and set aside.

3. Pour the shepherd's purse into the meat filling, add an appropriate amount of cooking oil and stir evenly. During this period, you can add an appropriate amount of salt according to your personal taste.

5. Prepare some leeks in advance. In terms of quantity, one-fifth of the shepherd's purse is enough. You can also chop it into pieces and mix it with the shepherd's purse into the meat filling! Chives are mainly used to enhance the flavor. You don’t need a lot, but there must be...

Well, the saltiness of the stuffing can be determined according to your own taste. It is not recommended to add too many messy seasonings, such as Thirteen incense or something! The purpose of wild vegetables is to enjoy the umami flavor. Using too many seasonings to cover up the original flavor will not be beautiful!

The stuffing made in this way is delicious in buns and dumplings! Go and try it!

Here is a picture of the finished product at the end

The dumplings made tonight taste even better.

The shepherd’s purse in spring has the freshest taste. I have made many delicacies with shepherd’s purse some time ago, and the shepherd’s purse buns are delicious.”

First make the dough, knead the flour, yeast and water well, and leave it at room temperature for 2 It will ferment in about an hour

Take out the dough and knead it vigorously until the dough is smooth

When making the dough, handle the shepherd's purse and shepherd's purse. Delicious, but difficult to choose.

Choose washed shepherd’s purse and blanch it, run it through cold water and take it out.

After blanching Chop the shepherd's purse, mix evenly with the well-mixed pork filling, add an appropriate amount of peanut oil and salt, mix well, and set aside; mix the pork filling with soy sauce, cooking wine, ginger powder, and chicken powder in advance;

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After kneading the dough, cut it into appropriate-sized buns

Roll out the dough into a skin, add appropriate amount of fillings, and make your own buns , the fillings are put in vigorously

Shape into round buns

Put the finished buns into the steamer, Cover and proof for about fifteen minutes. Do not turn on the heat during proofing.

Put enough water into the steamer. After proofing, start the steamed buns on low heat and turn to steam. Steam over high heat for fifteen minutes, then open the lid and serve

Fully stuffed and delicious

Shepherd's purse meat, shepherd's purse shrimp Yes, if it’s shepherd’s purse meat, it’s recommended to choose slightly fatter meat to make the stuffing taste more delicious. In order to enjoy the freshness of shepherd’s purse, you don’t need too much seasoning for either shepherd’s purse meat or shepherd’s purse shrimp, just simple salt. Just use a little sesame oil, or use cooking wine to remove the fishy smell when processing the shrimps. Simply cut the shrimps a few times, and the shepherd's purse does not need to be too chopped. Just prepare it according to your own taste. Only what you like is the best!

Those who like shepherd’s purse stuffing are all for the fragrance, so whether it is combined with meat, seafood, or eggs, the premise is not to destroy the taste of shepherd’s purse itself, that is, there are not too many seasonings. It depends on the essence. As for the vegetarian stuffing or the meat stuffing, it depends on personal preference. Just note that when blanching the shepherd's purse, it must be put into boiling water and immediately taken out and put into cold water (this can better retain the fragrance of the shepherd's purse itself). smell), when drying the water, do not dry it completely. Keeping moderate moisture can also protect the taste of shepherd's purse, which can also make the shepherd's purse filling more moist and taste better

Shepherd's purse is a very delicious food Wild shepherd's purse has now entered the public's dining table. Wild shepherd's purse can only be eaten in the beginning of spring. Because it is the earliest wild vegetable to grow, it is also the first vegetable in spring in rural areas.

Shepherd's purse has a special aroma. Those who don't like it may think it tastes weird. In our rural areas, it is used to make cold dishes and make steamed buns. Today I will teach you how to prepare the stuffing

1. Prepare an appropriate amount of shepherd's purse, wash and blanch it and chop it into small pieces. Prepare a few eggs and fry them into thin egg pancakes in a pan. Chop the egg pancakes and mix them with the shepherd's purse. Add a little vermicelli. Mainly The ingredients are finished.

2. Add minced green onion, minced ginger, appropriate amount of salt, chicken essence, light soy sauce, dark soy sauce, a small amount of cooking wine, thirteen spices, and a little vegetable oil, and stir evenly.

Delicious shepherd’s purse and egg stuffed buns are now ready.

Every spring, I will definitely eat shepherd’s purse stuffed buns, dumplings and wontons. I like it very much

I think the most delicious stuffing made with shepherd’s purse is fat and lean meat and shepherd’s purse. And there are details that need to be paid attention to when preparing the stuffing:

First: First of all, the shepherd's purse needs to be blanched in water because the oxalic acid content in it is relatively high.

Second: After blanching, lightly pinch the shepherd's purse, do not pinch it too dry, chop it into small pieces, and mix it with cooked oil.

Third: Add dark soy sauce and salt to the meat filling. Add the green onion and ginger water, add it in small amounts and many times, and keep stirring in one direction. If you don't feel tired, it means you haven't mixed the filling yet [smile]! The amount of water added is more than that of leeks, fennel, cabbage and other fillings.

Fourth: Stir the ingredients from step 2 and step 3 together until evenly mixed, and it’s ready!

Fifth: You can make buns, dumplings or wontons. Just be careful, there should be less salt in the bun filling.

Hello everyone, I love cooking, and I like to study and make various delicacies. Today I will answer the question of how to make delicious shepherd’s purse steamed buns. This question reminds me of my childhood!

Twenty years ago, when I was a teenager, I remember following my sister and my friends to dig shepherd’s purse and mother-in-law vegetables in the rural fields after school. The spring at that time was a time when green vegetables were scarce, so only I can go dig some wild vegetables from the ground to enrich the dining table. After eating the dried vegetables and pickled vegetables stored all winter, I want to be satisfied when I can eat a meal of green wild vegetables! Now I will share with you how to make shepherd’s purse steamed buns!

Shepherd's purse and pork buns

The first step is to put the nianfa first and then prepare the stuffing. This saves time. In rural areas, you usually find a big pot and put three bowls of flour. Soak the dough in warm water and mix it into the flour. Add baking soda and warm water to form a dough. Place it on the kang and cover it with a quilt. The ratio of water to flour is generally about 1:2.3!

The second step is to make the stuffing. Remove the roots from the shepherd’s purse you just dug home and clean it. Blanch it for one minute, take it out and drain it, and squeeze out the excess water! After letting, chop into fine pieces with a knife and set aside. Then choose the pork belly and cut it into slices and mince it for later use.

The third step is to boil water in a pot, put the green onion, ginger and star anise into the pot and boil a bowl of water, then add it to the meat filling several times, stir in one direction, and then adjust it well. Put the meat filling and shepherd's purse together, add salt, a little thirteen spices, and MSG and stir in one direction, then the filling of the steamed buns is ready!

Step 4: Wrap the buns into a round shape, place them on the panel and let them rest for ten minutes. Let the steamer heat up and then steam them for 12 minutes. The delicious big buns are ready. !

This is my childhood memory and my mother’s taste. Even before spring, I have to go to the countryside to dig some shepherd’s purse and make buns with my mother! This is what mommy tastes like!

Note: Do not add soy sauce or too much seasoning to the shepherd’s purse buns, as this will cover up the deliciousness of the shepherd’s purse! Do not steam for too long or the shepherd's purse will turn black! Affects taste!

Well, I’ll share it with you today! I wish you all a happy day every day

Shepherd's purse is a very delicious wild vegetable. It is everywhere on the roadside in our rural areas. Yesterday, I dug some in the field and prepared it for steaming vegetables and making stuffing for steamed buns. , choose fresh shepherd's purse, you can add a little salt and oil when blanching the shepherd's purse, and you can make it into meat filling or vegetarian filling according to your preference.

I believe many people know that shepherd’s purse is a very delicious wild vegetable. There is no other wild vegetable in our countryside. There are many wild vegetables. All kinds of wild vegetables are very delicious. Shepherd’s purse is also ours. One of the wild vegetables that is often eaten, shepherd's purse is everywhere on the roadside. It is very fresh and tender. It is very delicious when used for salad dressing, steaming vegetables, making dumplings and steamed buns, etc. Let's share how to prepare the filling for shepherd's purse steamed buns. eat. 1. How to make delicious shepherd’s purse stuffing

1. Shepherd’s purse is very delicious when used as stuffing. If you want to make the buns delicious, it is very important to adjust the filling. When using shepherd’s purse to make stuffing, you must choose fresh ones. Tender shepherd's purse will make the stuffing taste better.

2. The shepherd’s purse is emerald green in color. It is not only delicious but also very beautiful when used as stuffing for steamed stuffed buns. When blanching the shepherd’s purse, add a little salt and oil so that the blanched shepherd’s purse will not change color easily and it will look better.

3. After blanching the shepherd’s purse, drain the water so that the stuffing will be more delicious. Adding an egg when making the stuffing will have a better taste. You can make it into meat according to your preference. Stuffing or plain stuffing. 2. Preparation method of shepherd’s purse stuffing

1. Prepare ingredients: shepherd’s purse, eggs, dried mushrooms, dried shrimps, onions, scallions, salt, pepper noodles

2. Pick the shepherd’s purse Clean it, wash it with plenty of cold water, add water to the pot, boil the water with a little salt and oil, put the shepherd's purse in and blanch it, don't blanch it for too long, take it out of the blanched water, put it in cold water, and squeeze out the water.

3. Soak the dried shrimps and dried mushrooms in advance, wash the onions and green onions, cut the onions into cubes, and cut the green onions into sections. Add a little oil to the pot, heat the oil, put the onions and green onions in, and turn to low heat. Fry until fragrant, take out the residue, and let the oil cool down for later use.

4. Chop the shepherd's purse and put it in a basin, add scallion oil and stir evenly. This can lock in the moisture of the shepherd's purse. The shepherd's purse is very dry. Add an egg and the filling will be fresh and juicy. , chop the dried shiitake mushrooms and sea rice into it, then add salt and peppercorns and stir evenly. 3. How to make shepherd’s purse stuffed buns with meat filling

1. Prepare ingredients: pork, shepherd’s purse, eggs, ginger, green onions, pepper, light soy sauce, sesame oil, oyster sauce, thirteen spices, sugar, light soy sauce, salt

2. Wash the pork, chop it into meat fillings and put it in a basin. The stuffing you chop yourself will be more fragrant. Soak the peppercorns in water in advance, wash the ginger and green onions and chop them into pieces and put them into the meat filling. Then add an egg. Add salt, light soy sauce, oyster sauce, sugar, thirteen spices, and adjust the filling with pepper water.

3. Add the pepper water in several batches, stir in one direction, stir a little more, stir until the meat filling is firm, leave to marinate for half an hour, pick and wash the shepherd's purse.

4. Add water to the pot, add a little salt and oil to the water, put the shepherd's purse in and blanch it, take it out and put it in cold water, squeeze out the water, chop it into pieces and put it in a basin, add a little sesame oil and stir Evenly, then add it to the meat filling, stir evenly, and the filling is ready.

Summary: Shepherd's purse is used to make steamed stuffed buns. It is very delicious, has a fragrant taste and is green in color. There are many ways to prepare shepherd's purse stuffing. You can mix it with your favorite ingredients and master it. After using the above techniques, the shepherd's purse stuffing will be emerald green in color, tender and juicy.

Shepherd's purse is a very inconspicuous grass, but there is a saying among the people that "on March 3rd, shepherd's purse is like a panacea". Shepherd's purse is also called "shepherd's purse".

The protein content of shepherd's purse is higher than that of ordinary vegetables, and its amino acid composition is relatively balanced. It is rich in vitamins such as carotene, riboflavin, ascorbic acid and folic acid. The content of calcium, phosphorus and iron in shepherd's purse is also relatively high.

If you want to make delicious shepherd's purse buns, there are three key points:

1. The shepherd's purse must be blanched, so that the oxalic acid can be removed and the taste will not be astringent.

2. Use fat and lean pork belly to prepare the filling. Shepherd’s purse has less water, so use pork belly to prepare the filling. The texture will not be overpowering.

3. Add sesame oil to the stuffing to increase the fragrance of shepherd's purse and make it taste better.