【Spring Delicious】Squirrel Grass Steamed Buns
Overview
Before the Qingming Festival, the leaves of the sage grass are tender and tender, with gray-green leaves covered with silver hairs. I picked some young leaves and took them home during an outing on the weekend. I washed them, blanched them, chopped them finely, mixed them with flour, and made green steamed buns. The steamed buns were soft and tough, with the unique fragrance of sage grass. They are a spring delicacy not to be missed.
Tags
Ingredients
Steps
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Choose to wash the fresh sage grass cleanly.
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Blanch in boiling water and drain into cold water.
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Grind finely in a food processor (sage is rich in fiber and not easy to mince).
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Mix flour, yeast and white sugar (add the amount of white sugar according to your taste).
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Knead the noodles with sage grass (add the amount of water as appropriate).
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Knead into a smooth dough, cover with a damp cloth and leave in a warm place to ferment.
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Fermented dough.
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Take out the dough and press it on the cutting board to deflate the dough, then roll it into a large dough.
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Roll up and cut into small pieces.
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Put it in a basket for secondary fermentation. When the steamed bun embryo becomes obviously larger and lighter, steam it in a pot with cold water.
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Bring the water to a boil and steam for 18 minutes, then turn off the heat and steam for 5 minutes before opening the lid.
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The steamed buns are soft and tough, and have the unique fragrance of rattlesnake.
