Purslane and goose egg buns

Overview

Purslane, also called purslane, has a unique flavor when made into steamed buns. It tastes great and is more than addictive. Nutritious and healthy!

Dried purslane.
Soak in warm water for an hour.
Squeeze out excess water and chop into pieces.
Chop green onions and cilantro.
Wash the skin as shown in the picture.
Knock into bowl.
Add a little salt and stir to disperse.
Heat the pan, add a little oil, pour in the egg liquid, stir-fry, and break into small pieces with a shovel.
Put purslane, green onions and coriander in a basin.
Then add a little salt, thirteen spices, chicken essence and light soy sauce, and pour hot oil on top.
Mix well, then add chopped goose eggs and continue mixing evenly.
Add yeast and warm water to the flour, stir to form a floc, and let it rise to double in size.
Knead into a smooth dough.
Roll into long strips and cut into evenly sized pieces.
Roll it into a round cake, thick in the middle and thin on the sides.
Wrap in fillings.
Wrapped buns.
Pour cold water into the pot, bring to a boil over high heat, turn to medium heat and steam for fifteen minutes, then turn off the heat and simmer for five minutes.
Steamed buns.
Finished product picture.
Break it open, the aroma is fragrant and delicious.