Delicious wild vegetable bag in early spring

Delicious wild vegetable bag in early spring

Introduction:

"The wild vegetables in early spring just come out of the soil. They are very rare. You can taste them. This year's first wild vegetable was steamed stuffed bun, which is a rare delicious taste. Today's wild vegetable bag I use spinach juice and noodles. The pure natural pigment is very healthy, but the color is not very stable. The green body is very beautiful, and it turns yellow after steaming. I would like to ask you how to make the cooked food with spinach juice and noodles as bright as the green body. The wild vegetable I use is "mother-in-law Ding", which is also called "Dandelion". It is said that you can eat it in spring It's a fire. There was a heavy snow yesterday, but it happened to catch up with the stop of heating. The Northeast in April was the most difficult month. The heating was stopped, but it was still not warm outside. It was really cold at home. At this time, if you want to eat some pasta, it depends on the function of the bread maker. Otherwise, the room temperature is estimated to take more than half a day. It's really easy to make dough in the bread machine. Put all the raw materials in the machine, and you don't have to worry about anything. After 1 hour and 40 minutes, the machine will give me a big dough, and the steamed buns are round and lovely. One of the reasons for eating wild vegetables in spring is its high nutritional value. The nutritional content of wild vegetables is usually 1-2 times higher than that of conventional vegetables. Second, it has the function of health care. Many nutrients in wild vegetables are "good medicine" in itself. Third, no pollution and no residual poison. In addition to the wild vegetables growing in the polluted environment such as roadsides and near chemical plants, most wild vegetables grow in nature with strong vitality, strong resistance to diseases and pests, no fertilizer, pesticides, pollutants and other harmful substances. They are pure natural green food and high-quality pollution-free vegetables. Fourth, the flavor is unique. There are many ways to eat wild vegetables. When most wild vegetables are washed and cooked, they should be blanched with boiling water to remove the trace toxins. Or mix or stir fry or steam, you can eat like vegetables. It can increase the intake of vitamins and cellulose, and has the effect of Nourishing Yin, tonifying kidney and regulating intestines and stomach. When eating wild vegetables, we should pay attention to: first, we should not eat too much wild vegetables. For example, bitter vegetables are bitter and cool in nature, and have the effect of detoxification and reducing fire, but excessive consumption can hurt people's spleen and stomach; green vegetables contain alkaloids, which are drugs for cooling blood and hemostasis. If we eat them often, it can cause deficiency cold and blood stasis in people's spleen and stomach. Second, when eating wild vegetables, they should be thoroughly cleaned and boiled with boiling water. Third, do not eat unknown wild vegetables to prevent food poisoning. Fourth, people with allergic constitution should not eat wild vegetables. People with chronic spleen and stomach weakness, deficiency cold, enteritis and gastritis should not eat wild vegetables. Not all people are suitable for eating wild vegetables. Wild vegetables are many, cold and bitter, which can clear away heat and reduce fire. Therefore, long-term spleen and stomach weakness, deficiency cold and suffering from enteritis, gastritis people should not eat wild vegetables. There is a folk saying that wild vegetables are "hair", easy to cause skin rashes and other allergic symptoms, so people who are prone to allergies should not eat wild vegetables. Some wild vegetables have a high content of oxalic acid, which can precipitate calcium in food and reduce the absorption level of calcium by the human body. Therefore, excessive consumption of wild vegetables is not conducive to the growth of teenagers. "

Production steps:

Step 1: prepare the ingredients.

Step 2: blanch the spinach with boiling water, take it out, put it in cold water and drain it.

Step 3: chop the spinach and add 250 grams of water to stir it into juice. I don't filter it. I directly mix the spinach dregs with the water to avoid throwing away the nutrition.

Step 4: put the flour into the bread machine barrel, stir the spinach juice, take 190g, and pour into the flour.

Step 5: dig a small hole in the flour, pour in the yeast, and then cover it with flour.

Step 6: stir slightly with chopsticks until there is no dry powder, so as not to splash dry powder when starting the machine.

Step 7: select the dough making program of the bread maker. The machine displays 1:40 minutes, which means that the whole process takes 1 hour and 40 minutes. Close the lid, start the machine, and the machine begins to make dough.

Step 8: after 20 minutes of mixing, the machine displays 1:20, and the dough is very smooth. After 20 minutes of baking (the machine displays 1:00), the machine will have a process of exhausting and stirring. Don't worry about it, just let it toss. When fermenting, it's best to cover the bread barrel with plastic film or wet cloth to prevent the dough from drying.

Step 9: continue to make dough for 1 hour. After the whole process is over, the dough is fermented and dripped. Then take out the dough and rub it with your hands. Roll it round and cover it with plastic film. Relax for 15 minutes.

Step 10: add all the seasonings to the mince and stir well.

Step 11: pick and wash the wild vegetables, blanch them with boiling water, and then drain them with cool water.

Step 12: chop up the wild vegetables.

Step 13: put the wild vegetables into the meat, then add 3 tbsp olive oil to mix the wild vegetables.

Step 14: then mix the wild vegetables with the meat.

Next, roll the dough.

Step 16: roll it into thick skin in the middle and thin skin at the edge.

Step 17: add the right amount of filling.

Step 18: wrap them into round and willow shaped buns, put them on the chopping board and steam them 20-30 minutes later.

Step 19: brush a thin layer of vegetable oil on the steamer.

Step 20: put in the steamed bun green body, steam it over medium heat after steaming, turn off the heat after 15 minutes, do not open the lid immediately, simmer for 4-5 minutes and then start the pot

Materials required:

Dumpling powder: 300g

Pork stuffing: 250g

Wild vegetables: 150g

Spinach: 80g

Water: 250g

Yeast: 6 g

Chopped green onion: 2 tbsp

Ginger powder: 1 / 2 tsp

Soy sauce: 1 tablespoon

Salt: 1.5 TSP

Chicken essence: 1 teaspoon

Sesame oil: 1 tablespoon

Five spice powder: 1 / 2 teaspoon

Olive oil: 6 tbsp

Note: spinach contains oxalic acid which is not good for health, so blanch spinach before pressing spinach juice, which can remove most oxalic acid. Spinach dregs are also very nutritious. It's best not to throw them away when mixing noodles. It's better not to add all the water into the dough at one time. Reserve 10-15g to adjust the softness of the dough. I added spinach dregs into it, so the specific gravity of the liquid is relatively large. If you just use 165-170 grams of water, it's almost the same. Wild vegetables are generally bitter and astringent, so blanching is also a must. It's better to mix wild vegetables with oil first after they are chopped, and then mix them with meat stuffing. In this way, the taste of wild vegetables will be much better. Steamed buns must be steamed after 20-30 minutes of waking up. Do not leave the pot immediately after steaming. The steamed buns will not shrink after 5 minutes of stewing.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh