Shepherd's Purse Hot Bread
Overview
I went to the market yesterday and accidentally discovered wild shepherd's purse. It was so fresh and tender that I couldn't help but buy a pound. Such good ingredients cannot be wasted. The best way to consume vegetables is to make steamed buns. I happened to have time today, so I used fresh wild shepherd's purse, pork and dried shrimps to make a pot of hot buns. Add some dried shrimps to the filling, season with only oil, salt and a little light soy sauce, and finally add some sesame oil to enhance the flavor. The finished product tastes fresh and delicious, best highlighting the original taste of the ingredients.
Tags
Ingredients
Steps
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Pick and wash fresh shepherd's purse.
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Slowly pour boiling water into the flour, stirring while pouring, until it becomes fluffy, and let cool slightly.
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Knead into a smooth dough and cover with plastic wrap for about half an hour.
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Blanch the shepherd's purse in a pot of boiling water for 2 minutes, take it out, rinse with cold water and squeeze out the water.
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Chop the shepherd's purse and soak the dried shrimps in warm water until soft.
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Add minced ginger, pepper, scallions, light soy sauce, and salt to the minced pork and stir in one direction. Add a little water for soaking sea rice, stir until thick, add vegetable oil, and mix well.
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Add dried shrimps and chopped shepherd's purse and mix well.
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Pour in sesame oil and mix well and set aside.
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Divide the dough into small pieces and roll it out into a slightly thicker middle and thinner sides.
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Add appropriate amount of filling.
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Wrap into any shape you like.
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Wrap everything in turn and put it into a pot of boiling water to steam for about 10 minutes.
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Remove from the pan.
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Finished product
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Finished product
