Wheatgrass buns

Overview

During the Spring Festival, there was so much fish and meat all day long that I couldn’t bear it after only a few days. I still had some frozen wheatgrass in the refrigerator, and I used it to make big buns, which tasted really good.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• chicken essence
• chives
• flour
• oil
• pork
• very fresh soy sauce
• wheatgrass
• yeast powder
• salt

Ingredients

Steps

1. 1 Thaw the wheatgrass and soak it in water.

   

2. 2 Mix the yeast powder with warm water and add it to the flour, knead it into a dough, and leave it in a warm place to ferment.

   

3. 3 Cut the pork into cubes and marinate with soy sauce for a while.

   

4. 4 Soak the wheatgrass for 2 hours, wash, squeeze out the water and chop into small pieces.

   

5. 5 Pick, wash and chop the leeks.

   

6. 6 So put the ingredients into a clean basin, add oil, very fresh soy sauce, salt, and chicken essence and mix well to form a filling.

   

7. 7 The dough will be ready when it doubles in size and forms a honeycomb shape.

   

8. 8 Knead the dough evenly, roll it into long strips and cut into balls.

   

9. 9 Flatten the dough and roll it into a cake.

   

10. 10 Take a pie and add fillings.

    

11. 11 Wrap into big buns.

    

12. 12 After the steamed buns have risen twice, put them in the pot and steam them until they are cooked. Steam them for 1 minute after boiling the pot.