Purslane steamed bun

Overview

The small steamed buns are my memories and emotions of my childhood, and the purslane grew in the farmyard. When I was young, I often heard my father say that the steamed buns would not be replaced with garlic or meat. From this sentence you can see how much we love them!

Tags

• staple food
• home cooking
• flour
• garlic
• purslane
• sichuan peppercorn salt
• thirteen incense
• salt

Ingredients

Steps

1. 1 Wash the purslane and cut into 0.5 cm pieces

   

2. 2 Put the chopped vegetables on the bottom of the basin and add a scoop of noodles

   

3. 3 Add water, pepper noodles, thirteen spices, appropriate amount of salt, and sprinkle some black sesame seeds

   

4. 4 Turn on the heat, put a pan on, heat the pan and pour some oil on it, pour some of the batter into it, spread it out with chopsticks, not too thick

   

5. 5 Make garlic sauce, add some salt, vinegar and sesame oil

   

6. 6 Flip the bun back and forth in the pot until both sides are browned, then take it out of the pot. You don’t need to cut it when eating. It is very soft, just use chopsticks to eat it and then dip it in the garlic sauce