Shepherd's purse fried buns

Overview

It’s Qingming Festival again. I miss my grandma so much. She loved to eat the banana yam by the river the most, but now the banana yam can no longer be found by the river. Grandma is no longer here, and I have learned how to make delicious food, but she is no longer with us. If you want to make delicious food for your family, just make it. There are many things that you don’t need to wait for. Just do it. Every time I go home, I try to make steamed buns once or twice. Dad likes to eat the steamed buns I make. There are no fillings and no sugar. He just likes to eat them. Now that I have a child, she likes steamed buns. Now, if I want to make steamed buns, I just start making steamed buns. I did it yesterday. I heard it might rain the next day, so I started making steamed buns when I got home and took a 10-minute lunch break before going to work. We don’t know who or what we will meet next. At this moment, just eat whatever you want and don’t let yourself live in regrets. This spring, I have made an appointment with shepherd’s purse buns, and I don’t want to miss this beautiful spring. Dough ingredients: 250 grams of flour, 3 grams of yeast, 2 grams of sugar, about 130 grams of warm water. Filling ingredients: 100 grams of pork paste, 30 grams of shiitake mushrooms, 100 grams of dried sesame seeds, 5 grams of ginger, 5 grams of green onions, 20 grams of oyster sauce, 2 grams of edible salt, a little fish sauce,

Tags

• staple food
• home cooking
• breakfast
• steamed buns
• dried fragrant
• edible oil
• edible salt
• flour
• mushrooms
• onions
• oyster sauce
• pork paste
• shepherd's purse
• sugar
• warm water
• yeast
• fish sauce
• ginger

Ingredients

Steps

1. 1 Mix yeast powder with a little warm water. Add a little sugar to the flour, pour in yeast water and warm water and stir to form a dough.

   

2. 2 Knead into a smooth dough, cover and let rise in a warm place.

   

3. 3 Blanch the shepherd's purse in a pot of boiling water, drain and chop into cold water. 250 grams is the amount after squeezing out the water.

   

4. 4 Prepared meat paste.

   

5. 5 Chop dried sesame seeds, mince mushrooms, and mince ginger and green onions.

   

6. 6 Add oil to the pot and sauté the ginger and green onion until fragrant.

   

7. 7 Add meat paste and stir-fry until it changes color.

   

8. 8 Add diced mushrooms and saute until fragrant. Add oyster sauce and stir well.

   

9. 9 Add dried sesame seeds, shepherd's purse, a little fish sauce, an appropriate amount of salt, stir well and serve.

   

10. 10 Let the dough double in size and knead again to deflate the dough. Just knead again until smooth.

    

11. 11 Divide into pieces, roll them out and put appropriate amount of filling on them.

    

12. 12 Shut up.

    

13. 13 Cook the joint for 20 minutes.

    

14. 14 Pour oil into the pot, place the buns on top, and pour in water to about one-third of the way.

    

15. 15 Cover and turn to medium-low heat. When the water is almost dry, pour in a little starch water. Sprinkle with sesame seeds and fry once.

    

16. 16 Generally, the buns are cooked after the water dries, and frying them later can make the bottom surface golden and more fragrant.