Introduction: In autumn, it is better to eat leeks and cabbage than to eat it. It is full of treasures, fresh and nutritious, and steamed buns are so delicious!
Hello everyone, I am Sha Jie’s Food. Only food and beautiful scenery in life cannot be disappointed. What is the most common food for breakfast? I guess most people will say it is buns. Because of its economical, rich filling, balanced nutrition, and easy to carry, it is popular among people. In the city, people often meet in a hurry to eat buns while walking with bags on the way to work in the morning. In the fields, people who work hard at mealtimes in order not to delay farm work, they hurriedly ate a few prepared buns and continued to work. The small buns have meat, vegetables and carbohydrates, which can bring people a morning of energy.
Today's vegetables are very nutritious. In this season in the countryside, they are pumpkin stems and leaves. In autumn, the pumpkins are ripe. If their stems and leaves are not eaten, they will be pulled out in a few days. It's a pity to waste them. Many people don't understand that the stems and leaves of pumpkin are better than pumpkins. Have you ever eaten pumpkin stems and leaves? The taste is smooth, soft, glutinous and super delicious. The steamed buns are very fragrant. Don’t miss it when you encounter it.
Prepare ingredients: Pumpkin stems, pork belly, salt, light soy sauce, dark soy sauce, chicken essence, oyster sauce, sesame oil, cooking oil
Specific methods: 1. Try to choose the tender part of the top of the vine, put it in clean water with salt, soak it for about 10 minutes, remove the eggs and bacteria attached to it, take it out and control the water and put it in a basin, and then peel off the tendons on the pumpkin stem. This is a meticulous job. Don’t be afraid of trouble. After all, put it on the plate and set aside.
2. Pour an appropriate amount of water into the pot, add a little cooking oil and salt, after the water boils, pour the pumpkin stems into the water and blanch them over high heat for about 1 minute, quickly remove them and put them in cold water to cool, then remove them and put them on the chopping board to chop the pumpkin stems. The pumpkin stems themselves have a bitter taste. After blanching, they can remove this bitter taste and are not easy to turn black.
3. After cleaning the pork belly, put it in the cooking machine and beat it into pieces of meat or cut it into diced meat with a knife. The editor often eats buns and still feels that the hand-cut meat filling tastes more fragrant. Add appropriate amount of salt, light soy sauce, dark soy sauce, chicken essence, oyster sauce, and cooking oil to the processed meat filling, and stir quickly in one direction with chopsticks and stir evenly.
4. Place the dough on the chopping board and rub it to exhaust it, cut it into evenly sized dough pieces, and then roll it out one by one with a rolling pin. Put the chopped pumpkin stems into the meat filling and stir evenly again, and you can start making buns. Take an appropriate amount of filling and put them in the dough to make them into the shape you like, and leave them to wake them up for about 15 minutes. All buns must be lifted up for the first time after wrapping. This is the key to the soft and delicious buns.
5. Put the waxing buns in a pot with warm water. In this way, when steaming the buns, as the temperature rises, the buns will be waxing again. If you make such buns, they will be white and fat, and you will not shrink back. Steam over high heat for 20 minutes, turn off the heat, simmer for 5 minutes and then open the lid of the pot.
The little white fat men were out of the pot, and they broke a thin and full of filling. A refreshing fragrance came to their noses. They ate it with a bite of it, which was much better than the cabbage buns and leek buns we usually eat.
Have you ever eaten pumpkin stem buns? If you haven't eaten it, you must try it if you have the chance, it's really delicious. Today's sharing ends here. I hope my sharing will make you reward. Thank you for your viewing and support. See you tomorrow, bye.
