Spinach buns

One pound of noodles 500g 7g yeast 5g baking powder 5g sugar

Slowly add warm water, stirring with chopsticks while pouring water until the flour is dry around the edges.

Knead the dough and cover it to rise. Normally 40-50 minutes. Wait until the dough has doubled in size and set aside.

Pick and wash fresh spinach.

Boil water and put spinach in a pot. Add two drops of cooking oil and less sugar to make the spinach appear green and not black.

When the water boils, turn the spinach over quickly with chopsticks. When the pot boils, take out the spinach and cool it in cold water.

Squeeze out the water from the spinach and cut into 0.5-1cm fine pieces and set aside.

Put oil in the pot and wait until the oil temperature is 70%. Add the hot eggs to the pot, reduce the heat to low and stir fry quickly, let cool and set aside. I like to make them a bit older and bigger. If you like to eat tender pieces, you can continue to use a shovel to turn off the heat and mash them.

Put the cooled eggs into the cut stuffing. First add 2 tablespoons of oil, then add 1-2 tablespoons of chicken soup cooked with peppercorn oil (follow my message and I will show you the process of making delicious soup next time). Add half a spoon of thirteen spices, half a spoon of white pepper, and finally salt, stir for five minutes.

The risen dough is rough and the dough is soft to the touch.

After waking up, take it out and knead it for 5 minutes. Take a small piece of dough and knead it for 1-2 minutes to soften it

Take about 20-30g of the dosage

Roll out a piece that is thick in the middle and thin on both sides

Add the stuffing and fold it into pleats, brush the steamer with oil before placing the steamed buns on it. You can also add corn husks, which are sold online, and reed leaves to increase the aroma of the buns.

Pour cold water into the pot. After 15 minutes of boiling, turn off the heat. Let stand for three minutes and cook.

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