Wild amaranth and meat buns

Overview

This summer I went home again as usual, haha, it is the happiest and happiest thing every time. When I go to my mother’s house, I will not only have delicious food but also someone to help me take care of the kids, hahaha. I ate a lot of wild amaranth at my mother’s house this year. To be honest, I have never eaten this before. My mother said that I used to feed this vegetable to pigs and now people are starting to eat it too. They all say it’s for health care, haha.

Tags

• staple food
• home cooking
• cooking wine
• face base
• flour
• msg
• oil
• old noodles
• onions
• pork
• sichuan pepper powder
• wild amaranth
• baking soda
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Add old flour and water to the flour and mix into a dough, ferment at room temperature until it doubles in size

   

2. 2 .Mix appropriate amounts of baking soda and baking soda, add water to dilute, then pour into the risen dough, and knead the dough while adding until the dough has no sour taste. Then add an appropriate amount of dry flour and knead evenly, set aside for the second rise

   

3. 3 Wash and blanch wild amaranth and let cool

   

4. 4 Squeeze out the water and chop into pieces

   

5. 5 Pork minced into mince

   

6. 6 Add minced onion, ginger, Sichuan peppercorns, soy sauce, salt, monosodium glutamate, oil, and cooking wine to the meat filling and mix well

   

7. 7 Vermicelli cooked and chopped

   

8. 8 Add the vermicelli and wild amaranth into the meat filling and mix well

   

9. 9 Take half of the dough and knead it into a long strip

   

10. 10 Grind into equal-sized pieces

    

11. 11 Roll into dough

    

12. 12 Take a piece of dough and put appropriate amount of filling

    

13. 13 Pinch pleats from one end

    

14. 14 Close the mouth and shape into buns

    

15. 15 Pour water into the pot, place buns at intervals, steam over high heat for 20 minutes, simmer for another two to three minutes and then cover