After a heavy rain in summer, there will be a lot of wild vegetables in the field. Purslane is one of them. The purslane with thick leaves and slightly sour taste is often used by grandma to make steamed buns for us. After a day of crazy play back home, you can see grandma has done a pot of steaming steamed buns, purslane fragrance, greedy people DC saliva. It's really nostalgic! It's the season to eat purslane again. Why don't you try it yourself.
Ingredients: filling: Purslane, Chinese cabbage, shrimp skin and shallot
Seasoning: sesame oil sauce oil wine Salt Pepper
Production: 1. The purslane, cabbage, shallot chopped.
2. Put Portulaca oleracea, Chinese cabbage, shallot and shrimp skin into the basin, add pepper, soy sauce, cooking wine, salt and sesame oil, and mix well.
3. Put warm water into the yeast, turn the yeast to boiling, stir well, put in flour and dough.
4. When the dough is twice as big, the dough will be ready.
5. Knead the dough thoroughly repeatedly and make long strips.
6. Cut into small pieces with a knife.
7. Round the small dosage
8. Roll it into a wafer.
9. Put stuffing on the disc.
Make a bun out of ten.
11. Put in the steamer and wake up for 15 minutes.
Steam for 15-20 minutes.