Pork buns stuffed with sweet potato sprouts

Overview

Sweet potato seedlings can also be used as vegetables. I only learned about them in recent years when I went to Hangzhou and saw that they were sold in a vegetable market. People in my hometown don’t have this concept. They only know that sweet potatoes can be eaten. Nowadays, there is a lot of publicity from the perspective of health care: anti-oxidation, strengthening eyesight, preventing constipation, improving menopausal symptoms, lowering blood pressure and other benefits. Today I used pumpkin and bread to make steamed buns stuffed with sweet potato sprouts, and used the leftover bread to bake sugar buns that nourish blood and nourish qi. Because it was the first time I used sweet potato sprouts to make steamed buns, I was not sure how it would taste, so I added some fennel to get the flavor I like. After harvesting the nutrients from the sweet potato seedlings, the result is really good. I usually like the taste of the stuffing. My family and friends say it is delicious. If you don’t like fennel, you can also add some leeks, but don’t add green peppers because the two cannot go together. I made two large pots of steamed buns and left them in the refrigerator. Office workers can heat them up with a rice cooker in the morning and serve them with a glass of milk

Tags

• staple food
• home cooking
• aniseed oil
• black currant raisins
• brown sugar
• egg
• face
• fennel
• fresh soy sauce
• king oyster mushroom
• msg
• pork stuffing
• pumpkin
• red dates
• shopee
• sichuan pepper oil
• sweet noodle sauce
• sweet potato seedlings
• thirteen incense
• warm water
• white green onions
• white sugar
• wolfberry
• yeast
• red onion
• sesame oil

Ingredients

Steps

1. 1 Knead the dough first: cut the pumpkin into small pieces, steam and mince it, add 500g of flour, 10g of yeast, a spoonful of white sugar, and a small amount of warm water. The temperature should not exceed 30 degrees. Knead the pumpkin puree and white flour into a smooth, soft and moderately hard dough.

   

2. 2 Cover and let rise until doubled in size, about 2 to 3 hours

   

3. 3 The risen dough. Prepare filling while proofing.

   

4. 4 Purchase the pork stuffing, add salt, MSG, thirteen spices, gradually add water and stir in one direction until thick, add chopped green onion, sesame oil, pepper and aniseed oil, a spoonful of sweet noodle sauce, delicious fresh soy sauce and stir well again, add the chopped eggs.

   

5. 5 Wash the sweet potato seedlings, blanch them in cold water, squeeze out the water, chop into small pieces, and add salt to the water. Wash, drain and chop fennel, chop king oyster mushrooms, mix the three, add a handful of shrimp skin and meat filling and mix well. The stuffing is ready.

   

6. 6 Chopped onions, chopped green onions, chopped eggs

   

7. 7 How to cut king oyster mushroom

   

8. 8 Sweet potato vines and fennel

   

9. 9 Making buns: The dough has risen, add a little thumb-sized soda, dilute with warm water, knead the dough well, roll it into strips, add 50g of pinching agent, flatten and roll out the dough. The skin should be thin on the edges and thick in the middle, so that the filling is not exposed at the bottom and the top is not thick and perfect.

   

10. 10 Fill the buns with fillings. The fillings should be about the size of a dumpling and compacted so that the buns are plump and tasty.

    

11. 11 Grease the lid and place the buns an inch apart to avoid sticking during steaming. Steam in the pot, remember to put cold water into the pot.

    

12. 12 Boil the pot for 15 minutes and the delicious steamed buns are ready.

    

13. 13 Oil for Sichuan pepper and aniseed: Add base oil to the pot, fry the Sichuan pepper and aniseed over low heat until it changes color.

    

14. 14 Leftover bread and steamed buns, filling: wolfberry, chopped red dates, blackcurrant raisins, washed and drained, add a spoonful of brown sugar water, add a little dry flour and mix well.

    

15. 15 Mixed fillings

    

16. 16 How to make steamed buns: roll into strips, use 100g of rubbing agent, wrap and steam together with the buns.

    

17. 17 The steamed product is sweet and soft.