Shepherd’s purse is on the market and can be eaten until next spring.
250g shepherd's purse
3 G yeast
2 g Sugar
130g warm water approx
20G oyster sauce
Appropriate amount of edible salt
Appropriate amount of fish sauce
Step 1Yeast powder with a little warm water and boiled. Add a little sugar to the flour, pour in yeast water and warm water, and stir to form flour flocs.
Step 2And smooth dough, cover and ferment in a warm place.
Step 3Blanch shepherd's purse in a boiling water pot, squeeze it dry and chop it up after cold water. 250g is the amount after squeezing the water dry.
Step 4Prepared meat paste.
Step 5Chopped dried mushrooms, chopped ginger and scallion.
Step 6Stir fry ginger and scallion in oil.
Step 7Add the meat paste and stir fry until discolored.
Step 8Add diced mushrooms and stir fry until fragrant. Add oyster sauce and stir well.
Step 9Add dried, shepherd's purse, drop a little fish sauce, an appropriate amount of salt, stir well and then out of the pot.
Step 10The dough is twice as big and kneaded again. Just rub it again until it's smooth.
Step 11Divide the dosage, roll it out and put an appropriate amount of filling.
Step 12Close up.
Step 13Close the Department and cook for 20 minutes.
Step 14Put oil in the pot, put steamed stuffed buns on it, and pour in water to about one-third.
Step 15Cover with a small fire. When the water will dry, pour a little starch water. Sprinkle sesame seeds and fry them.
Step 16Generally, the steamed stuffed bun is cooked after the water is dry. After frying, it can make the bottom golden and more fragrant.