Purslane Steamed Bun
Overview
On weekdays, the alarm clock has to ring several times in the morning before I can separate from the bed with difficulty. On Sunday, I wake up early and think about going to the vegetable market to buy vegetables. If you go there early, you will always meet fellow villagers from the countryside. They can’t finish the vegetables they grow themselves, so they take them to the market to sell. Usually they are very generous and even sell and give them away. Although the vegetables are not as beautiful as greenhouse vegetables, they are fresh and affordable. No additives are added, so you can eat them with confidence. If you are lucky, you will encounter wild vegetables dug by fellow villagers in the fields. No, you will encounter purslane. In my memory, my mother’s steamed purslane steamed buns were the most delicious. I especially remember standing by the threshold with the steamed buns, eating and playing with my friends. At that time, I always thought its name was Ma Chicai, and I was very happy because the horse likes to eat it as much as I do. But I really forgot how to do it. Fortunately, there is a world of delicious food. Hahaha, a colleague exaggeratedly said that finding something on Taobao is like being short of salt at home. You have to go to Taobao first to check the price. No, hurry up and find Gourmet World to see how to make this purslane steamed bun. After flipping through several pages, I finally saw Luo Yeqiufeng's post, "Childhood Memories——Purslane Steamed Buns", my dear friend, it's exactly the same as in my memory, so I quickly posted it. . . . Here it goes!
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Ingredients
Steps
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You need to prepare flour and yeast.
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The yeast turns into water and is poured into the dough. For the ratio of yeast to flour, you can refer to the instructions for using the yeast, so I won’t go into too much detail here.
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Add warm water to form a dough.
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Knead into a smooth dough, only a small handful of purslane is needed.
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Take the relatively young leaves and tips and wash them.
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Then drain the water, add some salt, and marinate it.
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After N time passed, it was time to see each other~
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Then put the pickled purslane on the board and knead it with the dough.
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Let the noodles and vegetables fully embrace each other, then shape into long strips and cut into small sections.
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Put into steamer
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Turn the water on to steam, turn off the heat after 15 minutes, and let it simmer for another two or three minutes. Take a look, ah. . . Look, it's really the same as in childhood memories - except that the flour was not so fine and white at that time, but it tasted salty. When you chew it in your mouth, the fragrance of purslane rolls on your tongue, ah, it turns out that this is happiness. . .
