Shepherd's Purse and Green Onion Steamed Buns
Overview
The most delicious wild vegetable in spring is shepherd's purse. March in spring is a good time to pick shepherd’s purse. Wild shepherd's purse can be seen everywhere in fields, roadsides, and courtyards. Although shepherd's purse is a wild vegetable, it is rich in nutrients. Its protein content is 42.4 grams per kilogram, one of the best among leafy vegetables and melons and fruits; its carotene content is comparable to that of carrots; and its vitamin C content is much higher than that of citrus. And it is also rich in various inorganic salts, so shepherd's purse is becoming more and more popular among people.
Tags
Ingredients
Steps
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Melt the yeast with warm water, add to the flour and stir to form a fluffy consistency.
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Knead into a slightly soft dough and place in a warm place for the first fermentation.
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Prepare accessories: wash and blanch shepherd's purse, pork, ginger and green onions.
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Chop the pork into minced meat, add light soy sauce, pepper and ground ginger and stir evenly.
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Pour in clean water in small amounts several times.
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Add chopped scallions and shepherd's purse.
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Add salt, oyster sauce and peanut oil and stir evenly in one direction.
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The dough is fermented.
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Take out the dough, deflate it, roll it into a long strip, and divide it into appropriate-sized pieces.
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Roll the dough into a round shape.
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Add filling.
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Wrap it into a fish mouth shape, cover it with corn leaves, and put it in a steamer for the second fermentation. Fermentation took about half an hour at a room temperature of around 20 degrees. After the fire comes to a boil, turn to medium heat and steam for 15 minutes.
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Finished product.
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Finished product.
