Amaranth buns [Amaranth rolls]

Overview

We met for the first time this year, how could we let it go? There are little mottled red buds among the green patches, but they are not yet full of red; Amaranth is the only way I like to eat it, no one else!

Ingredients

Steps

First pour the flour and water into a basin, knead it into a dough and then knead it for 5 minutes. Cover it with plastic wrap and leave it there
Wash the amaranth. It is best to choose amaranth with more leaves. If there are too many amaranth stems, it will not taste good if it is too hard. Add the chopped and washed scallions, first add the oil and mix well, then add the salt and mix well and set aside. This is to reduce water loss
After kneading the dough for 5-10 minutes, divide it into dough pieces of about 100g.
Sprinkle some dry flour on the chopping board, then take a dough ball and use a rolling pin to roll it into a round cake with a thickness of about 2 mm, and spread it with vegetables as shown in the picture. Don't make the sides too full. It doesn’t matter if the cake is rolled or not, it’s not that important.
As shown in the picture, first roll up 1/3 of the cake, then press the other 1/3 over, so that the cake is rolled, no need to roll it into a round shape
After making the cakes in sequence, heat the pan or electric pan and put a little oil in it. Heat it for 5-6 layers. Add the rolled cakes and pour a little water. The amount of water should be about 3-5 mm from the bottom of the cakes. Leave a little distance between each cake (⊙o⊙). Cover and put on medium heat.
After 3-5 minutes, open the lid and the cake will be cooked. If the water has not evaporated yet, open the lid and wait for the water to evaporate and then fry until golden brown. If it's a pancake, just cook both sides until golden brown. If it's a pan, just flip one side and fry it again
Then take it out of the pan and cut it into pieces. The fragrant amaranth cake with the red soup still left is a gift of this season

Overview

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Ingredients

Steps