Ye Caijun’s bag

Overview

I don’t know the name of Mr. Wild Vegetables, but I see aunties picking them everywhere. Taking a walk in the afternoon, I found traces of wild vegetables on the ridge of the fields. After bringing a handful back, the child said, "Mom, is this a clover?" Haha, I guess they are close relatives😊It can also be eaten cold, and it’s even more delicious when made into steamed buns~~Really, it’s not much more delicious than mushroom and green vegetable buns!

Tags

• staple food
• home cooking
• breakfast
• steamed buns
• corn oil
• dried fragrant
• egg
• flour
• mushrooms
• wild vegetables
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Put flour and water into the bread bucket and select the dough button.

   

2. 2 Ten minutes before the dough is ready, prepare the filling. Blanch the wild vegetables, soak in cold water, squeeze out the water, chop and set aside.

   

3. 3 Put enough oil in the wok for the filling, beat the eggs, stir-fry until cooked, and break into pieces. Chop the mushrooms, cut the dried coriander into small slices, add salt and mix everything except the wild vegetables.

   

4. 4 When preparing the buns, add the wild vegetables and mix well. This will make it difficult for the dish to become watery.

   

5. 5 Dip in flour and knead briefly to remove air. Cut into suitable small pieces.

   

6. 6 Flatten, roll out the dough, make it thick in the middle and thin around the edges, then unwrap.

   

7. 7 Place the buns directly into the steamer, cover with the lid, and ferment for the second time, about 15 minutes. Leave space between buns.

   

8. 8 Steam over high heat. After steaming, steam for another ten minutes, turn off the heat, and simmer for three minutes. It’s time to eat😊Pure green, pollution-free, and so delicious