How to make purslane buns delicious, how to make purslane buns delicious?

Ingredients. Plain flour.

1000 grams.

Old noodles. 20 grams.

Accessories. Sesame oil.

25 ml. Salt.

7 grams. Leek.

250 grams. Egg.

8 pcs. Vermicelli.

40 grams. Dried purslane.

250 grams. Lard.

10 grams. Essence of chicken.

2 grams. Steps.

1.Soak the old noodles in hot water and cool them naturally;

2.Add flour and mix well, knead until it becomes a dough, knead it until it has three lights (basin light, face light, hand light), cover it with a cloth or cover it with a plastic bag, tie it tightly at the bottom and put it on a book or towel in a warm place;

3.When the noodles are honeycomb-shaped, it means that they are ready, take a bowl and add a little alkaline noodles and pour a little hot water, melt the alkaline noodles and pour them into the noodles, knead them vigorously, cover them and set aside;

4.Crack the eggs into a bowl and stir well;

5.Soak dried purslane and vermicelli in boiling water for 10 minutes, wash and chop them for later use, pick the leeks well, wash and dry them, cut them into fine foam, pour in sesame oil and mix well for later use;

6.Heat the oil in the pot, pour in the stirred eggs and pour them into the pot, stir with chopsticks, turn off the heat when you see the eggs solidify, put in the lard while it is hot and stir well;

7.After the eggs are naturally cool, pour in the chopped dried purslane and vermicelli, pour in sesame oil and stir well; Add leeks and stir well, then add salt and chicken essence and stir well in one direction;

8.Take a small piece of dough and put it on the cutting board, roll it out with a rolling pin into a small cake with a thick middle and a thin edge, add the mixed filling, and pinch the mouth of the bun; Make water in the pot, steam for 15 minutes after boiling, and it will be cooked.

Tips: Five keys to making delicious buns:

1. When making the filling, pour sesame oil and mix leeks to prevent the leeks from coming out of the soup;

2. Don't put too much old noodles, put one-third of the size of steamed bread in the second bowl of noodles, and increase the amount of flour and old noodles, if there are more old noodles, it is easy to stick to your hands;

3. Don't have too much water to make alkaline noodles, a little bit can be melted, if the noodles are too hard, you can add more, if the noodles are not good, it doesn't matter, add the same amount of baking soda, and you can do it at that time without waiting. However, if you add baking soda, you can't put baking soda anymore, you can't put baking soda when you add alkali, when you knead the dough until the dough is not sticky, it smells just right, you can take a little bit to taste whether it is sour or not;

4. Putting oil on the grate can prevent the cake from sticking to the grate, but it turns out that it is better to add gauze, or it will dry underneath;

5. When steaming, you should use a large bowl to buckle the lid and a towel around the edge of the pot to prevent air leakage; Pay attention to these points, and you can also do a good job of dough drops!

Ingredients: Appropriate amount of flour, appropriate amount of dried purslane, appropriate amount of pork belly.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of peanut oil, appropriate amount of yeast powderSteps.

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1. Add yeast powder to warm water to dissolve, add flour and form a ball, and ferment into a honeycomb shape.

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2. Soak the dried purslane in cold water and wash the soaked purslane.

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3. Chop and put it in a basin.

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4. Chop the pork belly, put the fatty meat into the pot to get out the oil, and then add the lean meat and stir-fry well.

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5. Add dark soy sauce.

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6. Pour directly into purslane, add minced green onion and ginger, salt, and chicken essence and mix well.

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7. Knead the fermented dough into small agents and roll it into a thin round skin with a thin side and a slightly thick middle.

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8. Put the stuffing on the wrapper.

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9. Pinch it tightly along the edge.

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10. The bun is wrapped.

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11. Ferment for about 20 minutes for the second time and put it on a greased grate.

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12. Put the steamed buns in cold water and boil for 20 minutes.

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13. Delicious buns out of the pot.

Tip: When steaming steamed buns with wild vegetables, you must add more oil to make them delicious.

Ingredients: Soba noodles.

It is advisable to take an appropriate amount.

Cornmeal to taste.

Appropriate amount of white flour. Purslane oil a little in moderation.

A pinch of salt, a pinch of thirteen spices.

A pinch of yeast powder.

Homemade chili oil.

Moderate amounts. Save the practice to your phone.

1.Prepare the materials.

2.White flour, cornmeal, soba flour, yeast powder are all placed in a pot 3Add water in batches and stir into a flocculent, knead into a dough, cover with plastic wrap, and put it in a warm place to ferment 4

Wash the purslane and put it in a pot of boiling water for about two minutes, remove it, squeeze out the water, chop it, and stir well with salt, oil, thirteen spices and chili oil.

5.The dough rises to twice its size.

6.Place the dough on a cutting board and knead it into long strips and cut into several small dough 7Roll out the dough sheets.

8.Put the purslane filling into the dough sheet and wrap it up.

9.After 20 minutes of secondary fermentation, turn off the heat after 30 minutes of boiling, and uncover the lid after 3 minutes. Serve.

1. Soak the purslane in warm water, remove the dirt and clean, and chop it together with fried tofu and raw pork. 2. Put the three into a basin, add appropriate salt, chicken essence and oil, and stir evenly to form a filling. 3. Add yeast to wheat flour and put it in a warm place to make alcohol, and add a small amount of edible alkali to the mellow batter to neutralize the strange taste.

4. Knead the batter evenly, knead it into strips, knead it into a small batter, and roll it into a dough crust. 5. Put the previously mixed purslane dumpling filling into the dough rolling, and cook it in the basket drawer.

Method of filling purslane buns Dried purslane boiled in boiling water and soaked for half an hour. Remove and wash and chop. Pour oil into the wok and fry the tofu in the pan until the tofu turns brown.

Stir-fry in the minced minced meat to change color. Add salt, five-spice powder and a few soy sauces and stir-fry to color. Add the minced purslane and stir-fry.

Stir-fry until the stuffing is cooked, and stir-fry well with a spoonful of cooking wine. Add two tablespoons of chili oil and stir-fry well. Finally, add an appropriate amount of chicken essence and stir-fry well, turn off the heat.

Tips: Purslane is more difficult to cook, you can cook it first and then soak it in water, and gently pinch it with your hands to break it.

Hello, share the detailed operation steps of a purslane bun.

Prepare 300g of flour first, put it in a basin, then pour in yeast water, stir well with chopsticks, then add an appropriate amount of water, and then continue to stir into a dough with chopsticks, and finally knead it into a smooth dough by hand, put it aside for 60 minutes, and wait for proofing.

2. Add water to the soup pot and bring to a boil, clean the purslane and blanch it in the pot;

3. Chop the blanched purslane with a knife and dry the water for later use;

4. Take a bowl and put in the minced meat, purslane, chopped green onion and minced ginger;

5. Add 5g of salt;

g thirteen incense; ml light soy sauce;

8. Finally, add 5ml of sesame oil and 5ml of Sichuan pepper oil, and stir well with chopsticks in one direction;

9. Knead the dough several times by hand;

10. Then knead into strips, knead them into agents of equal size, and then roll them into dough with a rolling pin;

11. Take a dough, put the filling in the middle, pinch one end with your thumb and ten fingers until the head;

12. Put all the pinched buns on the steamer and steam for 15 minutes.

Technical summary: g flour plus 3g yeast can be, yeast water should be soaked in warm water, hot water, easy to scald yeast to death.

2. Use warm water to mix the noodles, which will proofing quickly and the noodles will not be hard.

3. When mixing noodles, master the amount of water you use, and don't live too thin.

4. When the dough is raised, put the noodles in a basin, and find something to cover it to avoid air drying.

5. The dough time should be mastered, about 50 minutes in summer and more than 100 minutes in winter.

6. The bigger the dough, the bigger the bun, how big you want to steam, and when you knead, you can grasp the size yourself and hope it can help you.

The steamed buns made in this way are very delicious. If you want to make purslane buns delicious, you can dry purslane freshly and then put pork belly in it. Chop them together, and the purslane buns that come out of this way will be a little more greasy. And it's also a little sweeter.

Purslane buns must be handled well, purslane will have a bitter taste, first of all, use salt and warm water to rub out the bitter water, and then add condiments to mix, it is best to add some pork, mushrooms, and then improve the taste.

Steamed buns are generally eaten as breakfast, which are delicious and satisfying, and the steamed buns of fresh purslane are very delicious, and the following will show you how to make them.

Tools Raw materials.

Flour (to taste).

Purslane (moderate).

Pork belly (to taste).

Oil to taste. Salt to taste.

Essence of chicken to taste.

Green onion to taste. Minced ginger to taste.

Sesame oil to taste.

Method steps.

1. Pour the dough into the basin, add an appropriate amount of warm water, and mix into a slightly soft dough.

2. Rest for about 3 hours.

3. Boil purslane in water.

4. Wash, drain the water and put it in a basin.

5. Cut the pork belly into small cubes and put it in a purslane pot.

6. Add an appropriate amount of oil, salt, chicken essence, green onion, minced ginger and sesame oil, stir well.

7. After the dough is ready, knead well, knead the agent, and roll out the cake.

8. Wrap an appropriate amount of filling in bun skin and let it rise for 15 minutes.

9. Put the green in the pot of cold water and steam for 15 minutes.

10. Purslane is not for everyone, and the physical condition should be considered before eating.

This is how purslane buns are made.

This fairy is a kind of vegetable, so he must pay attention to putting more oil and meat, he should put the fat of pork, so that it will taste more fragrant, and the most beautiful can be put a little less cabbage in it, so that the taste will be more delicious.

Purslane is blanched and dried, and then used to steam steamed buns, which are generally left until the end of the year, because every household has the custom of steaming steamed buns for the New Year. Purslane amaranth, five-element grass, five-square grass, longevity cabbage, nine-headed lion grass, horse sheng cabbage. It has the effect of clearing heat and detoxifying.

Fresh purslane can be used to make soups and mix food. Dough ingredients: 1500 grams of all-purpose flour, 600 grams of water, 50 grams of milk, 15 grams of sugar, 5 grams of yeast, filling ingredients:

100 grams of dried amaranth cabbage, 400 grams of minced meat, 100 grams of green onions, 20 grams of ginger, 20ml of cooking wine, 30ml of light soy sauce, 10 grams of refined salt, 30 grams of dried shrimp, appropriate amount of cooking oil.

Method 1In the kneading process, pour the dough into the washbasin, add appropriate warm boiled water to form a slightly soft batter when kneading, and let it rise for about 3 hours.

2.Mix the filling, boil the purslane, wash it, dry the water, put it in a basin, cut the pork belly into small cubes, put it in the purslane basin, put the appropriate oil, salt, monosodium glutamate, ginger and garlic, sesame oil, stir.

3.Make buns. After the dough is haired, knead well, knead the agent, roll out the cake, wrap the appropriate filling with xiaolongbao, and let it rise for 15 minutes, 4Put the raw embryo in a pot of cold water and boil for 15 minutes.

Purslane buns.

Wasp green, also known as purslane, is a wild vegetable with strong pharmacological effects. It mainly has the effect of clearing heat and detoxifying. 2.Anti-inflammatory and analgesic effects. 3.Diuretic, swelling and dehumidification effect.

Ingredients: Purslane appropriate amount grams.

Water to taste grams.

1 green onion.

Salt to taste grams.

3 slices of ginger.

Flour to taste grams.

Yeast half a bag gram.

3 eggs.

Vermicelli to taste.

Essence of chicken to taste.

Thirteen spices to taste.

A little sesame oil.

Steps to prepare purslane buns.

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Step 11Finely chop the green onion and ginger, boil the vermicelli in boiling water until it is not hard and chop it, and fry the eggs in oil and chop them for later use.

Step 22Add an appropriate amount of cooking oil, pour the vermicelli and green onion and ginger into the pot and stir-fry until the green onion fragrance appears, and add the dark soy sauce to adjust the color.

Step 33Add the chopped eggs and wasp (which is also very delicious and can be replaced with leeks) to the pot, add an appropriate amount of salt, chicken essence, thirteen spices, sesame oil, and stir well with a spatula.

Step 44: Roll out the dough and wrap it into a bun with the pre-made dough. Then cover with plastic wrap and let rise for about 10 minutes. (It can also be not).

Step 55Start steaming in a pot with cold water, and steam for 15 minutes. Then simmer for 3 minutes, remove the lid and eat. Haha, my Liu seven-year-old little beauty can eat 2.

1. Pour the dough into the basin, add an appropriate amount of warm water, and mix into a slightly soft dough.

2. Rest for about 3 hours.

3. Boil purslane in water.

4. Wash, drain the water and put it in a basin.

5. Cut the pork belly into small cubes and put it in a purslane pot.

6. Add an appropriate amount of oil, salt, chicken essence, green onion, minced ginger and sesame oil, stir well.

7. After the dough is ready, knead well, knead the agent, and roll out the cake.

8. Wrap an appropriate amount of filling in bun skin and let it rise for 15 minutes.

9. Put the green in the pot of cold water and steam for 15 minutes.

10. Purslane is not for everyone, and the physical condition should be considered before eating.

Purslane is very good for our body. But there is a certain bitter taste. Purslane buns must be handled well, purslane will have a bitter taste, first blanch the water with salt and warm water to rub out the bitter water, and then add condiments to mix, it is best to add some pork, mushrooms, and then improve the flavor.