Wild vegetable buns

Overview

Today is the Qingming Festival. It is a folk custom to eat steamed buns, eggs, and swallow chicken with noodles.

Mix the flour with yeast and warm water and let it rise for 2-3 hours. (Place in a warm pot)
Cut the pork into large cubes.
Add pasta sauce.
Mix well and add oil.
Add minced ginger and chopped green onion.
Blanch the wheatgrass with water and soak it for a day, changing the water 2-3 times in between.
Chop the wheatgrass into mince and add it to the meat filling, add oil, monosodium glutamate and soy sauce, mix well, and finally add salt and mix well.
The dough is ready to rise.
Take a piece of dough and knead it evenly into a long strip.
Push down
Roll out the dough.
Put the filling into the middle of the dough, fold it in half, and pinch it starting from one end.
The buns are wrapped.
Place the corn husks on the buns and steam them in a pot. Bring the pot to a boil over high heat, reduce heat to low for 30 minutes, then stop the heat and simmer for 20 minutes.
The wild vegetable buns are ready.