The taste of the spring field -- wild mustard meat bun

The taste of the spring field -- wild mustard meat bun

Introduction:

"Spring is the season of growth. When everything recovers, it is undoubtedly the best time to taste the rural flavor. Recently, it's been raining continuously, sometimes cold and hot, and the flu virus is rampant mercilessly. No, my daughter just went to kindergarten for two days, and then closed down at home. She was filled with medicine and salt water. She had been tossing about for more than a week. Taking advantage of the rainy day on the weekend, she took her daughter to pick wild vegetables in the countryside, took a breath of fresh air, picked back a basket of wild mustard, and planned to make them Steamed buns for a change. Mustard is also planted now. The vegetables sold in the market are usually planted by others. The wild ones can be found in the fields. Now they are beginning to sprout and blossom. Parents who want to taste them have to hurry up. Fragrant mustard, also known as ground vegetable, mustard flower, and Husheng leather, is widely distributed in all parts of China. It has strong adaptability and grows better in fertile gardens and ridges. Mustard is suitable for cold dressing, heart sinking, soup and stir frying. Nutritional composition and health care function: fragrant mustard is rich in vitamin C and carotene, which helps to enhance the immune function of the body, reduce blood pressure, strengthen the stomach and eliminate food, and treat stomach spasm, gastroenteritis and other diseases. It has the functions of harmonizing spleen, diuresis, hemostasis, cooling liver and improving eyesight

Production steps:

Step 1: put the yeast into a bowl, add warm water at about 40 ℃, and stir until melted. Put the flour in a basin, add some sugar, mix well, then slowly add yeast water, knead into cloud flakes, and then add warm water (it's cold on my side now, so use warm water, if you can also use cold water at ordinary times) to knead until the dough is three smooth (face light, basin light, hand light). Put the cloth aside to wake up.

Step 2: it's so cold that I can't get rid of it. Later, I put it in the microwave oven and bit it for 2 minutes. It's almost the same. That's to say, there's Honeycomb when I break it off.

Step 3: mince the meat, chop the ginger and garlic, add salt, chicken essence, oyster sauce, soy sauce, thirteen spices, spicy fresh, stir well, put aside to taste, the time to prepare the mustard is enough for it to taste.

Step 4: start with a photo of mustard.

Step 5: pick the washed mustard.

Step 6: chop, add a small amount of salt, mix well, just to cut water, so as not to spread the bag.

Step 7: place it for about 10 minutes, and squeeze out the excess water.

Step 8: stir well with the tasty meat, and the material will be OK.

Step 9: put some baking soda on the panel, press it down with a rolling pin, and then knead it with the dough. Be sure to knead it well, otherwise the steamed bun will turn yellow.

Step 10: knead the dough into long strips and beat them into the same size.

Step 11: roll it into a round dough with thick middle and thin surrounding, so that the bun will not be exposed.

Step 12: entrapment.

Step 13: start with a finished product.

Step 14: heat the steamer in cold water for about 15 minutes, turn off the heat and simmer without opening the lid for about 4-5 minutes to prevent the steamed stuffed bun from venting.

Step 15: a pot of steamed buns, a pot of willow leaf buns.

Step 16: steamed buns just out of the pot.

Step 17: fragrance.

Step 18: match meat and vegetables.

Materials required:

Flour: 500g

Pork: 250g

Mustard: half a catty

Yeast: 30g

Ginger: a small piece

Garlic: 4 cloves

Salt: right amount

Chicken essence: appropriate amount

2 tbsp oyster sauce

Delicious soy sauce: 4 tbsp

Thirteen spices: 1 tbsp

Spicy: 1 tbsp

Sugar: a little

Note: first, the yeast first with warm water to open, hair faster. Yeast with sugar foil, will be better oh. 2、 To neutralize the sour taste of yeast, the dough is kneaded with alkali.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light