Beancurd and shepherd’s purse buns

Overview

The delicacies of shepherd's purse and minced pork are tightly wrapped together in bean skin, perfectly integrating nutrition and deliciousness. It tastes delicious and not greasy, has endless aftertaste, and looks great~

Tags

• hot dishes
• home cooking
• beginning of spring
• spring recipes
• chicken soup
• chopped chives
• fried bean curd
• light soy sauce
• pork mince
• rice wine
• sesame sesame oil
• shepherd's purse
• white sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the shepherd's purse, blanch it in boiling water until soft, take it out and drain it, squeeze out part of the water, keep a small part of the water, chop it and set aside.

   

2. 2 Add chopped chives, white pepper, light soy sauce, rice wine, white sugar, and salt to the minced pork, mix well, then add 1 tablespoon of water and stir vigorously in one direction, finally add chopped shepherd's purse and sesame sesame oil, stir evenly to form a filling.

   

3. 3 Soak the oily bean skins in water until soft, remove and drain, spread flat on a cutting board, and cut into 12 cm square slices with a knife.

   

4. 4 Put an appropriate amount of filling on the cut oil bean skin and wrap it like a spring roll. Wrap all the fillings and tofu skin in turn.

   

5. 5 Put the wrapped bean curd and shepherd's purse buns into a plate, then pour in the chicken soup, move the plate into a steamer, and steam over high heat for 10 minutes.