Dried pork bun with purslane
By TerrenceKris
Every 100 grams of fresh and tender amaranth leaves and leaves of purslane contain 2.3 grams of protein, 0.5 grams of fat, 3 grams of sugar, 0.7 grams of crude fiber, 85 mg of calcium, 56 mg of phosphorus, 1.5 mg of iron giant, 2.23 mg of carotene, 0.03 mg of vitamin BI, 11 mg of vitamin O.11 mg, vitamin PP 0.7 mg, and 23 mg of vitamin C. In addition, it also contains a large amount of norepinephrine, potassium salt and rich citric acid, malic acid, amino acids and alkaloids.
Recipe Recommendations
- flour 200 grams
- pork belly 150 grams
- milk powder 10 grams
- white sugar 5 grams
- baking powder 5 grams
- milk appropriate amount
- ginger 1 block
- chicken essence a little
- salt appropriate amount
- salty and sweet
- steamed
- several hours
- simple
Steps for Dried pork bun with purslane
1
Prepared materials.
2
Soak the dried purslane in clear water in advance.
3
Add milk powder, sugar, and baking powder to flour, and knead the milk until smooth.
4
Chop the soaked dried purslane.
5
Puree the pork.
6
Chop the ginger into foam.
7
Add together, add chicken essence, salt, and stir vigorously.
8
Divide the second-served dough into small doses.
9
Squash it with your hands.
10
Roll it into a steamed bun skin with a thick middle and thin four sides.
11
Wrap in filling.
12
Close and wrap it.
13
Wake up for another 20 minutes or so.
14
Just put it on the cage and steam it up.