The onion bun
By VicentaLakin
THE FRESHEST WILD VEGETABLES IN SPRING ARE COUNTING THE PICKLES. IN MARCH, IT'S A GOOD TIME TO PICK UP PICKLES. WILD CUISINE CAN BE SEEN EVERYWHERE IN FIELDS, ROADSIDES AND COURTYARDS. DESPITE BEING WILD, VEGGIES CONTAIN ABUNDANT NUTRIENTS. IT HAS A PROTEIN CONTENT OF 42.4 G PER KILOGRAM, COUNTING ONE OR TWO OF THE LEAVES AND GUACAMOLE VEGETABLES; ITS CARROT CONTENT IS COMPARABLE TO THAT OF CARROTS; AND VITAMIN C IS MUCH HIGHER THAN CITRUS. IT IS ALSO RICH IN INORGANIC SALT, AND AS A RESULT, CABBAGE IS BECOMING INCREASINGLY POPULAR。
Recipe Recommendations
- flour 300 grams
- yeast 3 grams
- warm water 160 grams
- Shepherd's purse 1 handful
- pork 100 grams
- salt 1 teaspoon
- soy sauce 1 teaspoon
- oyster sauce 1 teaspoon
- ginger 3 tablets
- green onions 2 pieces
- peanut oil 1 tablespoon
- pepper 1 teaspoon
Steps for The onion bun
1
The yeast melts with warm water and is mixed into flour。
2
And form a slightly soft face and put it in warm ground for the first fermentation。
3
Preparation of supplements: rinse and water, pork, ginger and onions。
4
Porks are cut to the ground and put in raw smoke, and pepper powder and ginger paste are evenly mixed。
5
A small number of times the water was injected。
6
Add chopped onions and pickles。
7
Influencing salt, stork oil and peanut oil are evenly mixed in one direction。
8
The noodles are fermented。
9
Take out the air vents, roll up the strips, and split them into appropriate formulations。
10
Put the facial agent in a circle。
11
Put the material in。
12
It is wrapped in fish mouth shapes, with corn leaves on it and fermented for a second time in the steam pan. About 20 degrees of room temperature fermented for about half an hour. The fire broke open and then evaporated for 15 minutes。
13
The finished product。
14
The finished product。The onion bun Make Tips
Vegetables can be effective in removing herbic acid and have health benefits。