Spinach and Lotus Leaves

Overview

I bought a handful of fresh baby spinach today, and part of it is used for cooking. The rest is used to make beautiful steamed buns for the children. They can be eaten for breakfast in the morning. They are nutritious and delicious. Children usually like to eat pasta, so I just used spinach to make pasta for my children. The spinach steamed buns in restaurants are always green in color. However, when steaming it at home, it looks pretty at first, but fades as soon as it comes out of the pot. This is mainly because the plant pigments are too unstable and fade when heated. As long as you take one more step before pureeing the spinach, the steamed buns made at home can also be green and attractive. You can read the specific process below.

Tags

• staple food
• pasta
• home cooking
• lunch
• dinner
• self-rising flour for steamed buns
• spinach
• warm water

Ingredients

Steps

1. 1 Wash the spinach, especially when there is a lot of sediment hidden in the roots. It is best to cut off the roots when washing. Put the washed spinach into a pot of boiling water and boil it for two minutes, then take it out and use a blender to puree the spinach. Add this cooking step before pureeing the spinach. Blanch the spinach first, so that the color of the steamed buns will not fade after steaming.

   

2. 2 Add an appropriate amount of flour to the spinach puree until it can be kneaded into a dough of moderate hardness. If the spinach puree is too dry, add a little warm water to dilute it.

   

3. 3 The dough should be kneaded into a smooth and delicate state. For those who do not know how to knead dough, knead it for a few times, then cover it with a wet cloth or plastic wrap, and let it rest for 10 minutes before kneading it until it is smooth.

   

4. 4 Shape the kneaded dough into a long strip and cut into small uniform pieces.

   

5. 5 Roll each into a round shape and then roll it into an oval shape. Fold it in half. When folding, you can brush a thin layer of oil in the middle.

   

6. 6 Use a clean small brush to press out the pattern, and use a toothpick to press out the ruffles on the edge.

   

7. 7 Place the well-shaped lotus leaf steamed buns in a warm and humid environment and let them rise for 30 minutes. I made them a bit too much today.

   

8. 8 Put the woke steamed bun embryo into the steamer or steamer and steam for 10 minutes.

   

9. 9 The steamed buns are extremely soft and delicious with sauced meat, side dishes, and jam.