Variety of Noodles: Color-changing Buns (1 serving)

Overview

Steamed buns that will change color as soon as you make them: steamed buns filled with pitaya skin, oil residue, wolfberry sprouts and vermicelli. Use a spoon to scrape off the pulp from the dragon fruit skin, add water and beat, add some lard, sugar and dough, let it rest for about ten minutes. Boil the fat meat cubes in oil and stir-fry the onions and ginger. Add the wolfberry sprouts, seasonings, salt, dark soy sauce, etc., stir-fry and season. Set aside. Divide the dough into portions, roll it out, stuff it and steam it. When I get off work late, I use first-generation steamed buns. As long as you learn to identify the dough and dough and the proofing state, you can make perfect fermented pasta regardless of whether it is weighed or not, whether it is the first or second batch. So I always look at the situation and use it flexibly according to the time.

Tags

• staple food
• home cooking
• children
• breakfast
• dinner
• dragon fruit puree
• fatty pork cubes
• flour
• lard
• old soy sauce
• onions
• thirteen incense
• vermicelli
• white sugar
• wolfberry buds
• yeast
• ginger
• salt
• water

Ingredients

Steps

1. 1 I like the color of dragon fruit, so after eating the flesh, I scrape off the flesh from the skin with a spoon.

   

2. 2 Scrape off the pulp.

   

3. 3 Put it in a juicer, add a little salt and an appropriate amount of water and stir.

   

4. 4 Pour into the mixing bowl of a chef's machine, add yeast, and stir evenly with chopsticks to dissolve the yeast.

   

5. 5 Add flour, lard, and sugar. Place the dough bowl on the mixer machine, start the machine, and knead into a smooth dough. (You can also choose to use a bread machine or knead the dough by hand) (I did not weigh it and add the appropriate amount of water or flour to adjust according to the softness and hardness of the dough.)

   

6. 6 Stuffing: Boil the fat meat cubes in oil and stir-fry the minced green onion and ginger. Add the chopped wolfberry sprouts and stir-fry. Add dark soy sauce, thirteen spices, salt, minced vermicelli, etc. and stir-fry to taste. Cool in advance and set aside.

   

7. 7 Cover the kneaded dough with a damp cloth (or plastic wrap) and let it rest for about ten minutes.

   

8. 8 Cut the dough in half, roll the dough into long strips, and portion out.

   

9. 9 Knead each piece until smooth.

   

10. 10 Take a piece of dough, roll it out into a thin circle and thick in the middle, put in the filling, coordinate with both hands to pinch and fold, seal and wrap tightly. Wrap all the buns in turn.

    

11. 11 Add water to the steamer, place the buns on a steaming rack covered with cotton cloth (or oil paper, etc. to prevent sticking), cover and let rest for about fifteen minutes.

    

12. 12 Seeing that the raw material has obviously become bigger and lighter, turn on the fire, bring to a boil, turn to medium high and steam for 15 minutes, turn off the heat, simmer for five minutes, lift the lid and take it out.

    

13. 13 Lift the lid of the pot, do you still recognize it? Dragon fruit changes color when exposed to heat, haha. (If the buns stick to the bottom, you can sprinkle a little water in the space after boiling the pot to let the buns moisten the bottom before taking them out.)

    

14. 14 Finished product.

    

15. 15 Finished product.

    

16. 16 Internal organization chart of buns.

    

17. 17 The next morning, the steamed buns and egg yolk meat dumplings are heated together, and paired with rice porridge and fried snake beans with chili, it is another hearty breakfast.