Dried dried sea rice buns with shepherd’s purse
Overview
According to modern scientific analysis, shepherd's purse is not only delicious, but also rich in nutrients. It contains protein, fat, dietary fiber, carbohydrates, carotene, vitamin B1, vitamin B2, niacin, vitamin E, vitamin C, calcium, phosphorus, iron, potassium, sodium, magnesium, manganese, zinc, copper and selenium. Shepherd's purse contains especially a lot of protein, calcium, and vitamin C. The calcium content exceeds that of tofu, and the carotene content is similar to that of carrots. Shepherd's purse is the most delicious among wild vegetables because it is rich in 11 kinds of amino acids.
Tags
Ingredients
Steps
-
Blanch 200g shepherd's purse and cut into short sections about one centimeter long. Cut 3 pieces of dried sesame into small pieces. Soak 8 pieces of sea rice in water until cut into pieces. Add some vermicelli to it. Soak in boiling water until cut into pieces.
-
Add allspice powder, ginger powder and salt to the filling. Heat a ladle of oil and add it.
-
Add about 140 grams of water and 2 grams of yeast to 250 grams of flour and mix into a soft dough. Once the dough has risen successfully, you can start kneading it until the surface of the dough is smooth and most of the fermentation bubbles in the internal structure are gone. Then knead it into a thick strip.
-
Cut into pieces of about 35g each.
-
Flatten the dough and roll it into a slightly thicker middle and thinner edge.
-
After all the buns are wrapped, the covering cloth is loosened until the bun body becomes light, and then it can be steamed in a basket. Don’t skip this step! And it must be done sparingly so that the finished buns can become soft and tender.
-
Boil water and steam over high heat for 12 minutes. Turn off the heat and wait two minutes before lifting the lid.
