Pumpkin, cowpea and willow leaf bun

Pumpkin, cowpea and willow leaf bun

Introduction:

"Traditional Chinese medicine believes that cowpea is flat in nature, sweet and salty in taste, and returns to spleen and stomach channels. It has the functions of regulating qi, strengthening stomach and kidney, harmonizing five zang organs, regulating skin and body, generating essence, stopping thirst, vomiting and diarrhea, and detoxifying. Indications: vomiting, dysentery, frequent urination and other diseases. Dry beans contain a lot of plant fiber, as well as the effect of bowel movement. Lentinus edodes is a kind of edible fungus, which is known as "mountain treasure" among the people. It's a fungus that grows on wood. It is delicious, fragrant and nutritious. It is known as "Queen of plants". Lentinus edodes contains an anti-tumor component with a molecular weight of 1 million - lentinan, which is one of the anti-cancer foods. Auricularia auricula, also known as black fungus, light fungus. Mycological classification belongs to basidiomycetes, Auricularia, auriculariaceae. It has dark brown color, soft texture, delicious taste, rich nutrition, can be vegetarian or meat, and can nourish the blood and keep the face, make the skin ruddy and radiant, and can prevent iron deficiency anemia. Moreover, Auricularia auricula has the effects of moistening dryness, benefiting intestines, five viscera, detoxification, etc. Mushroom and agaric are both shade fungi. When cooking, ginger should be added to blend the flavor. The steamed buns made with cowpea and agaric mushroom stuffing are very delicious. Once the cover is opened, the Yellow willow leaves are reflected into the eyelids. The aroma is ethereal and greedy. It tests the impetuous taste buds in an instant. I can't wait to steal one. Ha! 　　”

Production steps:

Step 1: raw material drawing (missing photos of cowpea horn)

Step 2: peel the pumpkin, cut it into pieces and steam it

Step 3: steamed pumpkin

Step 4: mash the pumpkin with a spoon

Step 5: take a stainless steel plate, sift in flour, then add pumpkin puree, and then add appropriate amount of yeast (because the pumpkin has a large amount of water, it is unnecessary to add more water, but yeast can be added when pumpkin puree is at room temperature) and a little salad oil;

Step 6: stir into flocs with chopsticks,;

Step 7: fully knead the flour to three lights (hand light, basin light, face light), then cover it with wet cloth or plastic wrap and ferment in a warm place;

Step 8: when fermenting the dough, treat the stuffing. Soak the mushroom and fungus in warm water for half an hour

Step 9: blanch the cowpea horn in boiling water until it changes color, and pick up the supercooled river;

Step 10: Chop cowpea horn and mushroom fungus, chop another piece of ginger into minced ginger and set aside;

Step 11: put them together in a stainless steel plate, add a little salt, soy sauce and salad oil, and stir well to form cowpea, mushroom and fungus stuffing;

Step 12: the pumpkin dough has been fermented to 1.5 times the original size;

Step 13: fully knead off the bubbles in the fermented dough;

Step 14: divide the dough into several portions, knead long strips, and add the dosage;

Step 15: roll the preparation into a round patch with thick middle and thin periphery;

Step 16: start to make buns, and let the pattern play. The method of making willow leaf bag: take a piece of dough, put stuffing in the middle, fold it from one end and pinch it tightly, then pinch it back and forth with your thumb and index finger to form a pattern, and finally close it into a water drop shape to make willow leaf bag (words are not good enough to describe, the bag is not beautiful enough, and you can eat it together);

Step 17: pack the wrapped willow leaves, pad the rice dumpling leaves, stack them on the steamer, and then let them stand for 15-20 minutes.

Step 18: Boil the water and steam over high heat for 15 minutes. Remove the lid after 2 minutes.

Step 19: steamed pumpkin with willow leaves

Materials required:

Pumpkin: 500g

High gluten flour: About 500g

Cowpea horn: 500g

Yeast: 3 G

Mushroom: 50g

Auricularia auricula: 50g

Salt: right amount

Soy sauce: moderate

Salad oil: right amount

Ginger: one piece

Note: 1. Add a little salad oil when mixing noodles, the steamed buns will be more glossy. 2. Steamed buns must be on a high fire in order to produce soft steamed buns.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original