Pork stuffed bun with amaranth-You Are Foodie

By Yvonne
56

Pork stuffed bun with amaranth

The wild amaranth picked from the farm in summer is fat and tender. After washing it, blanch it in hot water, cool water, dry it, and put it in the refrigerator for freezing. You can take it anytime you want. No, it's winter. Although there is no shortage of fresh vegetables, it's really a different style to have such a "game" meal!

Main Ingredients

Auxiliary Ingredients

The soy sauce 30 g
salt A moderate amount of
oil 40 grams
Fresh ginger a block
green Chinese onion One root

My family has a large quantity of steamed buns. It takes twoorthree meals to wrap them once, so the quantity of noodles and vegetable stuffing is only for reference. I just want to share the flavor of wild vegetable steamed buns with my relatives. In addition, it is possible to make good use of the refrigerator and eat out of season food

Step 1 . Take amaranth out of the refrigerator and thaw

Step 2 . Cut into shreds

Step 3 . Pork stuffing ready

Step 4 . Chopped green onions and ginger, the amount of ginger can be appropriate, so as to suppress the earthy smell of wild amaranth

Step 5 . Pour oil into the pot, add ginger when it is 40% hot, and stir fry over medium heat

Step 6 . When the ginger is stir fried to make it fragrant and golden, add the chopped green onion and continue to stir fry

Step 7 . After the onion turns yellow, pour in the meat filling

Step 8 . Stir fry the meat until it is 8 minutes cooked

Step 9 . Add soy sauce and salt, and turn off the heat after the meat is colored

Step 10 . Pour the amaranth stuffing into the meat stuffing and stir well,

Step 11 . Put the dough on the table

Step 12 . Rub long strips, cut them into small dosage forms of the same size, and roll them into a round skin with a slightly thicker middle and a slightly thinner both sides

Step 13 . Wrap the stuffing into a bun according to your favorite way

Step 14 . Put the wrapped steamed stuffed buns into the steamer, and make a second boil for 20-30 minutes. After seeing that the dough has become mellow and the volume has slightly expanded, you can start a fire. Steam for 15-20 minutes after boiling. After turning off the fire, do not open the lid immediately. Stew for 5 minutes before removing the lid and eating.

Step 15 . Thin skin and big stuffing are really attractive!

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