Hello everyone, I am Qingmu. After autumn, there are many ingredients to choose from, which are nutritious and good and suitable for autumn.
is like pumpkin, stewed or made into pumpkin pie. may not know that many people don’t know that in addition to pumpkins, pumpkin stems are also good things, and steamed buns are so delicious!
1. How to make a bun with meat filling in pumpkin stems
① Prepare some pumpkin stems, leave some fresh and tender parts on the pumpkin stems and put them in a basin and add water, soak them in salt for about 10 to 15 minutes. After soaking, remove them and control the water. The tendons on them need to be removed.
② Add water to the pot, add salt and cooking oil, and boil the water over high heat to . After the water boils, the pumpkin stems are put in water and blanched. Take out the cold water for about one minute. After blanching , it can reduce its bitter taste.
③Chop the pumpkin stems after cold water to set aside. Next, wash the pork belly, chop the pork belly and set aside, and you can directly put it in the meat beater.
Put chopped pumpkin stems into the chopped pork belly, and then start adding light soy sauce, dark soy sauce, chicken essence, oyster sauce, salt, and cooking oil. Stir quickly in one direction and mix the delicious melon meat.
④500g flour put 10g sugar, put about 3 to 4g of yeast powder into 280g warm water and dissolve it, stir evenly and put it into the flour.
⑤ Use chopsticks to stir the dough into a state of floss. There is no loose flour, so start kneading it into a smoother dough with your hands. is covered with plastic wrap and then left to wake up for about half an hour.
⑥ After the dough is released, you must rub and exhaust it. It is best to rub into the size of the exhaust before it is discharged. The steamed buns will be better.
⑦ It is recommended that you not be too thin when rolling the skin of the bun, otherwise it will easily reveal the filling when steamed. Put the wrapped buns for about ten minutes first, then steam them in a pot and steam them for about 20 minutes.
Pumpkin stems can not only be used as bun filling, but there are many ways to make pumpkin mirrors in normal times, and they are super simple.
2. Recommended dishes for pumpkin stems
Fried pumpkin stems
① Leave the tender part of the top of the pumpkin stems, peel off all the tendons, and then break the pumpkin stems into one piece, one piece of the state, retaining the pumpkin leaves.
Prepare a piece of frozen pork fat, then cut it into pellets, set aside to set aside, and cut the garlic to set aside.
②Put the treated pumpkin stems and leaves in cold water to clean. Be sure to wash them a few more times and wash them off. Water is needed. In the end, no mud and sand are in a clear state.
③After cleaning, take out the water and put it in the basin, add a little salt. After the pan is heated, add oil, put the stems and leaves of the pumpkin into the pot, and fry until it is broken.
If the pot is too hot, add a little water to prevent it from becoming muddy and smelling.
④ Boil water in a pot, and after the water is hot, put the fat meat you just prepared into water and blanch it in water to remove the smell, and then take it out and set aside.
⑤ Heat the oil in the pan, add lard, after the lard melts, put the fat into it, fry out the fat, the fat will turn brown, then add minced garlic, stir-fry to make the slight aroma, and put the pumpkin stems and leaves into it.
⑤Fry quickly and evenly, then add salt and sugar to season, then thicken a little starch water, continue stir-frying evenly and then leave the pot.
The reason why stir-frying twice is more fragrant than stir-frying once is that the first time is to stop the vegetables from growing and let them seep out moisture. When stir-frying the second time, the lard will not be diluted and the garlic flavor will also be garlic-flavored.
