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[Weekend weather is still a bit cold, it took two hours to take two hours, After the first basket of amaranth after the beginning of the spring this year, in order to taste early as soon as possible, it is hard work. 123]
The details of the ingredients
filling
yeast
The method of amaranth buns
- Take an appropriate amount of flour, add yeast, an appropriate amount of water, knead well and put it in a warm place to ferment and set aside.
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Amaranth to root the dead leaves and clean it.
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Boil a pot of water, drip a few drops of oil in the water.
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Add amaranth in boiling water and blanch for one or two minutes.
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Remove and put it in the water to cool.
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Take the water of amaranth, leave less water, do not hold too much, then cut a few knives to set aside Essence
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Add an appropriate amount of green onion, ginger and other seasonings to the meat filling.
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Two or three egg stalls and eggs. Add some egg flowers to the meat filling has a fresh -lifted effect, and it is not available.
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Stir well with egg flowers and meat stuffing.
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Add amaranth and add an appropriate amount of cooked oil according to the degree of fat and dry and humidity.
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Mixed filling.
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The dough is twice as large as the dough, the exhaust rubbing growth strips, and cut into a uniform facial agent.
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Roll it into a thin dough in the middle.
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Put the appropriate amount of filling.
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The circle is pinched.
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Add a full amount of cold water to the steamer, put it in the buns twice.
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Start steaming after waking up, steam for 20 minutes after the water is turned on, and take it out after turning off the heat for two minutes. Essence
- The taste is great!
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