The practice of wild fragrant mustard meat bags


\u0026 nbsp; 3 pictures

\”Spring is the season of growth, when everything recovers, It is undoubtedly the best time for the taste of the countryside.

Recently, it has always been raining under the rain, suddenly cold and hot, and the flu virus raging ruthlessly. It was the medicine and the salt water, and it tossed for more than a week. While it rained without rain on the clouds, I took my daughter to picking wild vegetables in the countryside, breathed fresh air, and picked back a basket of wild mustard. , I plan to make a buns to change the taste.
Corrupples are also planted now. The vegetable farms are generally planted by others. You have to hurry up.
Corcetes, also known as the ground vegetables, mustard cauliflower, and the protection of the livelihood. They are widely distributed in all parts of China and have a strong adaptability. Mustard is suitable for cold mixing, sinking, soup, stir -fry, etc.
Nutritional and health care: Auspicious mustard contain rich vitamin C and carotene, which helps enhance the body’s immune function, and can reduce blood pressure and stomach stomach. Dine food, treating stomach cramps, gastroenteritis and other diseases. Auspicious mustard has the effects of harmonious spleen, water, hemostasis, cold liver, and eyesight. \”

ingredients details

[ 123]

Main ingredients



  • Pork 250g
  • Corcetics Half catty
  • Auxiliary materials







  • [ [ [
  • 123]

  • Ginger A small piece
  • garlic 4 petals


[ 123]



  • Chicken Essence
  • Affairs

  • Oyster sauce 2 spoons
  • ] Fresh soy sauce 4 spoons
  • Thirteen incense 1 spoon
  • Spicy fresh 1 spoon [ 123]
  • White sugar

  • A little
  • steaming process

Cemented for several hours.

Ordinary difficulty

  • The practice of wild fragrant mustard meat bags

Put the yeast in the bowl, add warm water at about 40 degrees, and stir until melted.面粉放一盆里,加点白糖混合均匀,然后慢慢加入酵母水,揉成云片状,再加入温水(我这边现在天气比较冷,所以用了温水,若平时也可用冷水)揉至面团Sanguang (noodles, pot light, hand light), the cover is waking up as he wakes up.

  • 春天田野的味道——野香芥菜肉包的做法步骤:1

    It was cold on this day, and I couldn’t get up. Later The division is almost the same, that is, a honeycomb -shaped shape is opened.

  • 春天田野的味道——野香芥菜肉包的做法步骤:2

    chopped meat, chopped ginger, garlic, add salt, chicken essence, oyster sauce, soy sauce, thirteen thirteen Fragrant, spicy, stir well, put one side in the taste, and the time to prepare for mustard is enough to taste.

  • 春天田野的味道——野香芥菜肉包的做法步骤:3

    First take a photo of the mustard.

  • 春天田野的味道——野香芥菜肉包的做法步骤:4

    pick the clean mustard.

  • 春天田野的味道——野香芥菜肉包的做法步骤:5

    Cut, add a small amount of salt and mix well, just cut the water, avoid scattered when the package is not scattered. Good bag.

  • 春天田野的味道——野香芥菜肉包的做法步骤:6

    Place it for about 10 minutes, and squeeze excess water.

  • 春天田野的味道——野香芥菜肉包的做法步骤:7

    Stir well with the flavorful meat, and the sink is OK.

  • 春天田野的味道——野香芥菜肉包的做法步骤:8

    Put some noodle (baking soda) on the panel, press it with a rolling pin, and then use the rolling pin Knead the dough and knead well, otherwise the surface of the steamed bun will turn yellow.

  • 春天田野的味道——野香芥菜肉包的做法步骤:9

    The dough was rubbed to the same size.

  • 春天田野的味道——野香芥菜肉包的做法步骤:10

    Roll it into a thin round piece of the middle thick surroundings so that the buns will not \”Luali\” Essence

  • 春天田野的味道——野香芥菜肉包的做法步骤:11



  • 春天田野的味道——野香芥菜肉包的做法步骤:12


    First come a finished picture.

  • 春天田野的味道——野香芥菜肉包的做法步骤:13


    The steamer, cold water for about 15 minutes, turn off the fire for about 4-5 minutes,Prevent buns from diarrhea.

  • 春天田野的味道——野香芥菜肉包的做法步骤:14


    A pot of buns, a pot of willow leaf bag.

  • 春天田野的味道——野香芥菜肉包的做法步骤:15


    The bun who just came out of the pot.

  • 春天田野的味道——野香芥菜肉包的做法步骤:16 17


  • 春天田野的味道——野香芥菜肉包的做法步骤:17 18

    Putty of vegetarian vegetarian.

  • Tips

  • 1. The yeast is opened with warm water, and the hair surface is faster.Yeast has the foil of sugar, which will be better.春天田野的味道——野香芥菜肉包的做法步骤:18

    2. The dough that is sent to the noodles is the sour taste of neutralizing yeast.


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