Ingredients: wild amaranth 1 pot, minced meat 1 bowl, 500g flour, 80℃ boiled water.
Accessories: 1 green onion, 1 ginger, vegetable oil, salt, oyster sauce and soy sauce.
Steps:
1. Put the flour in the basin. Circle the boiling water and pour it into the basin. First, stir it with chopsticks into a flocculent shape, and then knead it into dough without dry powder by hand. Cover with plastic wrap 15 minutes and knead again. It will be very nourishing. Boiled water can also be boiled and dried for 5 minutes. Turn around and pour into the flour. The flour is heated evenly. Don't add water at a time, depending on the state of the dough, and don't knead the dough too much, because the hot noodles are sticky;
2, the meat stuffing and drowning amaranth are well done, the meat stuffing is a bit fat and more fragrant, and the amaranth should be completely drained;
3. Chopped onion and ginger;
4, pour the right amount of oil into the wok, amaranth can eat oil, you can pour more, first stir-fry Jiang Mo, then stir-fry meat, add the right amount of salt, soy sauce and oyster sauce;
5. Turn off the fire and pour the chopped green onion into the meat and mix well;
6, chopped leeks;
7. Mix amaranth and meat stuffing evenly, and the soup in the meat stuffing is completely absorbed by amaranth, which is more delicious and does not leak soup;
8. Knead the dough into long strips and cut into agents with uniform size;
9. Roll the dough into a round skin with a thick middle and a slightly thinner edge, and add a proper amount of stuffing; Cover the dough that is not used for the time being with plastic wrap and take it one by one to prevent the moisture from evaporating and drying the skin;
10, wrap it into buns as you like;
1 1. Wrap all the stuffing and skins and put them on the steamer;
12. Directly put into a steamer or steamer without baking, and steam after SAIC 15 minutes.