I went to play with my aunt in the countryside the other day and picked a lot of wild vegetables. This wild vegetable is called amaranth. It is fat, tender and tender. It tastes a bit like spinach, but the pole is harder than spinach. Eating amaranth often can replenish qi, clear away heat, brighten eyes, and promote the growth of teeth and bones. It’s great to make stuffed buns, boiled noodles and cold salad! Amaranth is the most popular amaranth in the market. It is fine and fried, but it lacks wild local flavor.

Ingredients

1000g amaranth
500g pork stuffing
300g low gluten flour
200g Brown wheat flour
2 g yeast
10g sugar
300g cold water
1 section onion
1 ginger
Proper oil
1 tablespoon sauce
1 tablespoon salt

Directions

Step 1
Pour the two kinds of flour into the bread bucket, and then put yeast and sugar into the bucket. Use cold water in hot weather and warm water in cold winter. The water volume is about 55-60% of the flour, which can also be adjusted as you like;

Step 2
Put the bread bucket into the toaster, start the "kneading" procedure for 10 minutes, the dough is formed without dry powder, work hard, tidy it up, continue to put it in the bucket, cover the lid and carry out basic fermentation;

Step 3
When the dough is fermented, deal with the stuffing: wash the wild amaranth with salt water, blanch it, cool it, dry it, and cut it into fine powder;

Step 4
Pork stuffing is fat and thin, but it can be fatter, because wild vegetables eat more oil, too little oil, dry and not delicious;

Step 5
Pour an appropriate amount of oil into the frying pan, stir fry the chopped green onion and ginger, add the meat filling, stir fry, pour an appropriate amount of soy sauce to remove the fishiness, and then add an appropriate amount of salt to count the amount of vegetables;

Step 6
Mix amaranth and meat stuffing well;

Step 7
When the dough is fermented to twice its original size, the hand gently taps the dough with a bang sound, and the finger dips in the flour to poke a hole in the top of the dough without collapse or retraction, the fermentation is successful;

Step 8
Take out the dough, put it on the kneading pad, sprinkle a little flour and knead it a few times;

Step 9
Weighing is divided into equal parts. The size can be as you like. I divided it into 15 parts;

Step 10
Roll the small dough ball into a round skin with a slightly thicker middle and a slightly thinner circumference;

Step 11
Take an appropriate amount of stuffing and put it in the middle of the round skin;

Step 12
Wrap it into buns by your own way;

Step 13
When all the dough is used up, put the steamed buns on the steaming drawer with steaming pad and push them into the steamer for secondary fermentation; It is also possible to use an ordinary steamer without a steamer;

Step 14
When the green steamed stuffed bun is 1.5 times the original size and becomes mellow, the temperature of the steamer is adjusted to 110 degrees without preheating for 25 minutes; Simmer for 5-10 minutes before serving out to prevent wrinkles on the surface of steamed stuffed bun due to sudden cooling.