The practice of steamed buns with sweet potato leaves, and the practice of sweet potato buns in Zhej

Procedure: Wash the sweet potato leaves, blanch them with boiling water, squeeze out the water, mix well with the meat filling, add various seasonings, wrap them and steam them.

Materials

300 grams of flour, 3 grams of dry yeast, 150 grams of water, 2 sweet potatoes (small).

StepsWeigh the flour (300 grams);

The yeast is melted with 50 grams of water;

Pour 2 into 1 and mix, and add the remaining 100 grams of water in several times, knead the dough, until three lights;

Wrap in plastic wrap for the first fermentation;

Prepare the sweet potato filling while the dough is rising. Wash the sweet potatoes and cut them into cubes, soak them in light salted water to prevent discoloration;

Drain a little more;

The dough rises to twice its size;

How to check the completion of fermentation: dip your fingers in dry flour and insert them into the dough, and after pulling out your fingers, the hole inserted does not collapse

Do not retract and remain in place;

Place the leavened dough on a panel and squeeze out the air.

Divide into 8 portions; Shape each portion into a round shape and allow for a second fermentation for 15 minutes;

Take a dough that has been fermented twice, roll it out into a medium-thick dough sheet with a thin edge, and put the prepared diced sweet potatoes in the middle;

Wrap it, and wrap the rest accordingly;

Leave for 10 minutes;

Put it in the steamer, boil the water for 15 minutes, wait for 5 to 10 minutes after steaming, and then remove the lid;

Sweet sweet potato buns, break them open and look inside.

Use sweet potato leaves to make buns to eat, the practice is the same as wrapping cabbage buns, if you don't like the taste, you can also blanch the sweet potato leaves with boiling water and then wrap them, add salt and monosodium glutamate according to personal taste, and then add some meat. The steamed buns are delicious, and the texture is tender and fragrant.

Some people say that the value of sweet potato leaves is comparable to ginseng, but what is the truth?

Here's the answer! Sweet potato leaves are rich in nutrition, green and fresh, fragrant and refreshing, most of its nutrient content is higher than spinach, celery, carrots, cucumbers, etc., especially carotenoids are 3 times higher than ordinary carrots, more than 600 times higher than fresh corn, taro, etc., sweet potato stems are rich in protein, carotene, vitamins, iron and calcium. Therefore, sweet potato leaves can not only detoxify but also prevent anemia, prevent high blood pressure, improve constipation, improve menopausal symptoms, promote milk secretion, strengthen vision and even fight cancer.

1. Garlic and sweet potato leaves.

First of all, wash the tender sweet potato leaves and stems, blanch them in a pot of boiling water, remove them, rinse them with cold water, and cut them into sections. Then peel the garlic and mash it into a puree. Put the wok on the fire, put the vegetable oil and cook it until it is hot, put the garlic to fry the fragrance, add the tender sweet potato leaves and stems and stir-fry, add fresh soup, refined salt, rice wine and stir-fry to taste, add monosodium glutamate and sesame oil, sprinkle the remaining garlic and mix well.

2. Stewed winter melon with sweet potato leaves.

Ingredients: 60 grams of fresh sweet potato leaves, 100 grams of winter melon, stewed.

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3. Sweet potato foliage.

Wash the picked sweet potato leaves and set aside, mix the high grain noodles and white noodles into a hard dough and roll them into thin slices, then cut them into wide slices with a knife, cook the pot with green onions and garlic, add water and boil (it is best to put some fresh fish or some fish and rice, so that the taste will be more delicious). Finally, put the sweet potato leaves into the pot, add salt and monosodium glutamate, and it is ready to go.

4. Sweet potato leaf buns.

Sweet potato leaves can also be made into buns to eat, with sweet potato leaves to make buns to eat, the practice is the same as wrapping cabbage buns, if the taste is too big, you can also use boiling water to gently scald the sweet potato leaves and then wrap, add salt and monosodium glutamate according to personal taste, and then add some meat. The steamed buns are delicious, and the texture is tender and fragrant.

5. Chilled sweet potato leaves.

The stems under the leaves can be fried and eaten, or they can be scalded with boiling water and then mixed into cold dishes. Take the fresh and tender leaf tips, blanch them in boiling water, and use sesame oil, soy sauce, vinegar, chili oil, mustard, ginger juice and other seasonings to make cold vegetables, which are tender and green in appearance and can make people appetize.

There are many ways to eat sweet potato leaves, have you mastered them now? Isn't that amazing? Although sweet potato leaves are so magical and have so many nutritional values, I would like to remind everyone here that not everyone is suitable for eating sweet potato leaves, if you have poor gastrointestinal digestion, or if you are a kidney disease patient, you should not eat too many sweet potato leaves.

You must remember this clearly, and remember to tell the people around you.

Ingredients: warm water, flour, dried yeast, sweet potato leaves, shiitake mushrooms, vegetarian beef, sugar, baking soda, vegetarian oyster sauce, salt, sesame oil.

Steps: Step 1, 105 grams of warm water, no more than 40, 2 grams of dry yeast to dissolve.

Step 2: 200 grams of flour, grams of sugar, add yeast water, stir into a flocculent, and knead into a dough.

Step 3: Cover the plate, let it rise for 10 minutes, knead the dough smoothly after 10 minutes, cover it with plastic wrap, and ferment at room temperature to double the size.

Step 4: 6 shiitake mushrooms, 2 tablespoons of sugar, accelerate soaking with water**, and soak for another 30 minutes.

Step 5: Blanch the sweet potato leaves and cool them; Blanch the shiitake mushrooms. Step 6: Cut the sweet potato leaves into cubes and control the moisture; diced shiitake mushrooms; Vegetarian beef diced.

Step 7: Add a little baking soda, diced shiitake mushrooms, diced vegetarian beef, vegetarian oyster sauce, salt, sesame oil to the sweet potato leaves, and stir well.

Step 8: After the dough has risen, vent it, roll it into long strips, and divide it into 6 equal parts.

Step 9: Roll out into a round piece, roll out the edge, dip some flour while rolling, put the filling, and close the mouth at the first joint of the index finger of the right hand with the left hand.

Step 10: Wrap the buns, let them rise for 10 minutes for the second time, steam them for 10-15 minutes on high heat after steaming, and simmer for 5 minutes.

Tips: 1Blanch the sweet potato leaves with cool water and add a little baking soda to preserve the emerald green color.

2.The left hand against the first joint of the right index finger can make the folds longer and more beautiful.

1. Add meat to make sweet potato leaf pork dumplings, which taste unexpectedly delicious. Here's how:

2. First of all, you need to blanch the prepared sweet potato leaves in boiling water.

3. Then, chop the blanched sweet potato leaves on a clean cutting board.

4. Add 250 grams of minced pork to the amount of water, and whip thoroughly while adding water.

5. Put the chopped sweet potato leaves and the prepared seasoning in a bowl and stir well.

6. Next, you can wrap dumplings with the stirred sweet potato leaf pig's head dumpling filling.

7. Put the wrapped dumplings in boiling water and cook for about 8 minutes.

After a few minutes, the fresh sweet potato leaf pork dumplings are ready to be served.

Sweet potato leaves, also known as sweet potato leaves, are the leaves on the stem during the growth of sweet potatoes, sweet potato leaves have many uses, such as improving immunity, protecting eyesight, delaying aging, detoxification and other effects, can also reduce blood sugar, prevent and treat night blindness, promote body metabolism, laxative, diuretic, platelets, prevent arteriosclerosis, lactation and other health care functions, sweet potato leaves can also make the skin smooth, regular consumption of constipation, protect eyesight has a certain effect.

Sweet potato leaves are rich in chlorophyll, which can help purify the blood and help detoxify, sweet potato leaves are rich in polyphenols, which can prevent cell cancer, and contain plant alcohol to achieve the effect of hormone regulating body functions.

Ingredients: sweet potato leaves, flour, yeast, water, salt, light soy sauce, dark soy sauce, sesame oil, chicken essence, etc.

Specific steps: 1. Mix the dough, put an appropriate amount of flour in the basin, add an appropriate amount of water, and start kneading the dough.

2. After the flour is kneaded into a dough, it is set aside and covered for fermentation.

3. After washing the sweet potato leaves, start chopping.

4. Put the chopped sweet potato leaves into a pot, add an appropriate amount of salt, light soy sauce, dark soy sauce, sesame oil, chicken essence and other seasonings, and stir well.

5. Cut and roll out the fermented dough into round dough as the bun wrapper.

6. Scoop the mixed filling with a spoon and put it on the bun skin, and wrap the filling tightly.

7. After all the buns are wrapped, let them stand for 20 minutes for secondary fermentation, and then put them on a hot pot to start steaming.

8. After steaming for about 20 minutes, it can be taken out of the pot, and the sweet potato leaf buns are ready.

How to make sweet potato buns.

Ingredients: Sweet potato noodles, ordinary white noodles, nine vegetables, eggs.

1.Take an appropriate amount of sweet potato noodles and ordinary flour and put them in a basin, the ratio is 1:3, add a little salt after stirring evenly, because sweet potato noodles have no toughness, adding salt can increase their toughness, and then adjust the noodles with warm water of about 30 degrees, add them in small quantities many times, stir while pouring, stir until there is no dry flour into flocculent, and then knead into a dough, sweet potato noodles have no gluten, and they are particularly sticky, and they will not be as smooth as ordinary dough after kneading, don't care about it, cover the lid and put aside to rest for 10 minutes after kneading.

2.After the nine vegetables are picked and washed, cut into fine pieces for later use, knock 2 eggs into the bowl, beat them in one direction, add an appropriate amount of oil to the pot, pour in the beaten egg liquid, quickly stir them into even small pieces with chopsticks, turn off the heat and put them out.

3.After the eggs are cooled, pour them into the finely chopped nine vegetables and adjust the taste: add pepper, salt, vegetable oil and stir well, and the filling is ready.

Sweet potato noodles like oil and nine vegetables, you can put a little more cooking oil, and don't put other excess seasonings, so as not to cover up the umami of nine vegetables.

4.At this time, the noodles are also awakened, we roll it into long strips, cut into small pieces of equal size, and then press flattened, roll it into a slightly thinner pie crust, and fold the adjusted nine-vegetable filling on the middle wrap, and fold it in half with both hands to form a long-shaped bun. (Don't pinch the round bun of sweet potato noodles, it is easy to break the skin and expose the filling).

5.Spread a wet cage cloth in the steaming drawer, brush with a little oil to prevent sticking, and then put in the wrapped sweet potato bread, no need to proof, cool the pot in the pot, and steam for 10 minutes after gasping.

6.When the time is up, don't be in a hurry to take it out, turn off the heat and simmer for another 5 minutes before coming out of the pot, and the nutritious and delicious sweet potato bread is ready.

Ingredients: 400 grams of sweet potato leaves.

Excipients: appropriate amount of flour, appropriate amount of corn starch, 15 grams of garlic, 20 grams of sesame oil, 2 grams of salt, 1 gram of chicken essence.

Steps: 1. Remove the stems of sweet potato leaves, as long as the leaves, wash them and control the water.

2. It's good to control it until it doesn't drip water, cut the sweet potato leaves slightly, the sweet potato leaves are relatively large, and if you don't cut them, it is easy for the leaves to stick together.

3. Mix the sweet potato leaves with some vegetable oil first, which can prevent sticking, and after steaming, they will be scattered without pimples.

4. Put half of the flour and half of the cornstarch.

5. Grasp well, wrap a layer on the leaves, shake the excess flour slightly, too much flour will not taste good in steamed vegetables, and it will be dry and hard.

6. Spread a wet cage cloth on the grate, and stir the sweet potato leaves on top of it.

7. Cover and boil over high heat, turn to medium heat and steam for about 6 minutes, when the time is up, open the lid immediately, do not simmer, the leaves will not be green when stewed.

8. Pound the garlic paste when steaming.

9. Put the steamed sweet potato leaves into a large pot, pick them up with chopsticks while they are hot, and add an appropriate amount of salt.

10. Put an appropriate amount of chicken essence.

11. Then put sesame oil and mix well (it is best to use sesame oil here, the dishes mixed with sesame oil are the most delicious, sesame oil and garlic are a perfect match, and garlic and steamed vegetables are a perfect match).

12. The heat is almost gone, add the garlic paste and mix well.

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Here's how to make steamed sweet potato leaves delicious for you. Step 1, pinch off the sweet potato leaves, put some salt in the water and soak for a few minutes; (The stems of the remaining sweet potato leaves can be fried and eaten separately) Step 2, after washing the sweet potato leaves, scoop them in the draining basket to control the water Step 3, put the dry sweet potato leaves in a large basin, pour in cooking oil and mix well, so that each leaf is stained with oil Step 4, flour and corn starch are placed in the sweet potato leaves in a ratio of about 1:1; Step 5, mix well with chopsticks, so that each leaf is stained with flour Step 6, put a drawer cloth in the steamer, put in the mixed sweet potato leaves, cover the pot, and steam the steamer over medium and high heat for 3 4 minutes.

Step 7, when steaming sweet potato leaves, prepare the dipping sauce, put some salt after the garlic is crushed and pound it into garlic paste, then add light soy sauce and rice vinegar and mix thoroughlyStep 8, after the sweet potato leaves are steamed, pour them out, gently open them with chopsticks, you can put some salt while it is hot, have a little bottom taste, and mix it with garlic juice when eating.

1.A handful of sweet potato leaves.

2.Remove the stems and leave the leaves.

3.Rinse with clean water and control the water for later use.

4.Add a water drawer to the pot and increase the heat.

5.Mix the sweet potato leaves in boiling water, add an appropriate amount of oil and mix well.

6.Add salt to taste and stir well.

7.Add the flour and mix well so that each leaf is evenly coated with flour.

8.Once the water is boiling, steam the mixed sweet potato leaves in a drawer for 10 minutes.

9.Remove from pan after 10 minutes and serve.

1.Remove the stems from the sweet potato leaves, wash the leaves and control the water.

2.Just control it and don't drip it. Cut the sweet potato leaves slightly. Sweet potato leaves are comparatively larger. If not cut, the leaves can easily stick together.

3.Mix the sweet potato leaves with some vegetable oil to prevent sticking. When it is steamed, it will fall apart, and there will be no pimples.

4.Put half the flour and half the cornstarch.

5.Grasp well, cover the leaves with a layer, and shake the extra flour. There is too much flour, and the steamed vegetables are not tasty, dry and hard.

6.Spread a wet cage cloth over the grate and spread the sweet potato leaves evenly on top.

7.Bring the lid to a boil and steam over medium heat for about 6 minutes. When the time is up, open the lid immediately. Don't simmer, the stewed leaves won't be green.

8.While steaming the vegetables, mash the garlic.

9.Put the steamed sweet potato leaves in a large pot, spread them with chopsticks while they are hot, and add a little salt.

10.Put an appropriate amount of chicken bouillon.

1.Add sesame oil and mix well (here, it is best to use sesame oil.) Sesame oil mixed vegetables are the most delicious. Sesame oil and garlic are a perfect match, and garlic and steamed vegetables are a perfect match).

12.The heat is almost gone. Add the minced garlic and stir to combine.