Wild Amaranth Stuffed Steamed Buns
Overview
Wild Amaranth [Source] From "Southern Yunnan Materia Medica" [Pinyin Name] YěXiànCài [Alternative Names] Wild Amaranth, Amaranth [Nature and Flavor] Sweet; Slightly Cold [Return Meridian] Large Intestine; Small Intestinal Meridian [Function Indications] Clearing away heat and detoxifying; diuresis. Mainly used for dysentery; diarrhea; boils and venomous swelling; venomous snake bites; bee stings; difficulty in urination; edema. [Discussions by various experts] 1. Su Shi's "Zhi of the Phenomenon of Things": If a bee sting is painful, use wild cabbage to pound it and apply it. 2. "Southern Yunnan Materia Medica": The white one removes phlegm in the lungs, and the red one removes blood accumulation in the intestines and stomach. Use Chibai together to remove the accumulation of hair in the abdomen, eliminate insect accumulation, kill white insects, and reduce Qi. Wash away itchy skin and loose skin. 3. "Illustrated Book of Chinese Medicinal Plants": relieve pain, astringent, diuretic, antipyretic; seeds can benefit people and improve eyesight. 4. "Fujian Chinese Herbal Medicine": clear away heat and detoxify.
Tags
Ingredients
Steps
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Wash and chop the wild amaranth, chop and peel the pork belly, 750g of the pork belly, mince the pork belly, add 5g of minced ginger, 5g of minced garlic, 5g of salt, 5g of light soy sauce, 5g of oyster sauce, 10g of sesame oil, 20g of pepper oil, a piece of thick soup, 3g of allspice powder, and an egg, stir well. Then mix the pork belly stuffing and chopped wild amaranth, and add 15 grams of salt. One bag of self-rising flour is exactly 1500 grams. I used self raising flour. Add 750 grams of water to the self-raising flour. Slowly add warm water, stirring with chopsticks until there is no dry flour.
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I took a close-up picture to show you what wild amaranth looks like
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Blanch wild amaranth in boiling water for 1 minute
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Take it out and put it in cold water for 3-5 minutes
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Pinch dry
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chopped
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750g skinless pork belly
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Chopped pork belly
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Add 5 grams of minced ginger, 5 grams of minced garlic, 5 grams of salt, 5 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of sesame oil, 20 grams of pepper oil, a piece of thick soup, 3 grams of five-spice powder, and an egg to the pork belly and mix well.
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Then mix the pork belly stuffing and chopped wild amaranth, and add 15 grams of salt.
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One bag of self-rising flour is exactly 1500 grams. I used self raising flour.
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Add 750 grams of water to the self-raising flour.
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Slowly add warm water, stirring with chopsticks until there is no dry flour.
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Knead into dough and knead for about 8-10 minutes. Cover the kneaded dough and let it rise. The time to wake up depends on the indoor temperature. In summer, it takes about 40-50 minutes to wake up.
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The dough has risen well and is as soft as bread when you peel it off with your hands.
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After the dough has risen, sprinkle your hands with dry flour, place the dough on the chopping board and knead for 3-5 minutes. Then take a small part of it and continue kneading it for about 2 minutes.
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Roll the dough into strips.
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Cut noodles into pieces of about 25-30g each
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Flatten it with the palm of your hand
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Roll out the dough into a piece thick in the middle and thin around the edges
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Just add the stuffing in one go. The wrapped buns need to rise again for 15-20 minutes before serving
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Prepare some odorless vegetable oil, brush the oil on the grate to prevent sticking, just apply a small amount
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The buns that have been proofed again are steamed in cold water. When you take the buns that have been proofed twice, they feel soft and fluffy, and they look like they have grown up. Steam over cold water for 30 minutes. After everyone boils for 10 minutes, turn to medium-low heat for 20 minutes and turn off the heat. After turning off the heat, open the lid after 3-5 minutes.
