Purslane Wotou

Overview

How to cook Purslane Wotou at home

Wash the purslane, remove the large stems, and chop the rest into small pieces with a knife.
Mix about 5g of baking powder and a spoonful of sugar with warm water, then pour it into the flour and purslane.
Knead evenly and let it rise for half an hour.
Knead it into steamed buns, leave it for half an hour, put it in a steamer to steam for 15 minutes, simmer for 5 minutes, and then open the lid.
Finished product one
Finished product two (wowotou and garlic rice go very well together)
Attachment: The only difference between the method of making the steamed buns last time and this time is that the purslane was blanched in boiling water before making it last time. This step was omitted this time, and the taste is almost the same.