Wild mustard meat bun

Spring is the season of growth. When everything is recovering, it is undoubtedly the best time to taste the flavor of the countryside.
Recently, it has been raining continuously on the ground, sometimes cold and hot, and the influenza virus has been raging ruthlessly. However, my daughter closed kindergarten for two days. It was medicine and salt water. It lasted for more than a week. Taking advantage of the fact that it didn't rain on the weekend and cloudy days, I took my daughter to pick wild vegetables in the countryside to breathe in the fresh air, picked a basket of wild mustard greens, and planned to make steamed buns for a change.
Aromatic mustard greens are also grown now. The ones sold in vegetable markets are usually grown by others themselves. The wild ones can be found in fields such as ridges and other places. Now they are about to sprout and bloom. Those who want to try something new have to hurry up.
Aromatic mustard, also known as ground vegetables, mustard flowers, health protection leather, etc., is widely distributed throughout our country and is very adaptable. It grows better in fertile gardens, field ridges, etc. Aromatic mustard is suitable for cold dressing, heart-filling, soups, stir-frying, etc.
Nutritional ingredients and health effects: Aromatic mustard is rich in vitamin C and carotene, which helps to enhance the body's immune function. It can also lower blood pressure, strengthen the stomach and digestion, and treat stomach cramps, gastroenteritis and other diseases. Aromatic mustard has a sweet and mild nature and has the effects of harmonizing the spleen, promoting water, stopping bleeding, cooling the liver, and improving eyesight.

Recipe Recommendations

flour 500g
pork 250g
yeast 30g
ginger a small piece
garlic 4-merous
salt appropriate amount
chicken essence appropriate amount
oyster sauce 2 spoons
Weijixian soy sauce 4 teaspoon
shisanxiang 1 spoon
spicy fresh 1 spoon
white sugar a little

light
steamed
several hours
ordinary

Steps for Wild mustard meat bun

Put the yeast in a bowl, add warm boiled water at about 40 degrees, and stir until melted. Put the flour in a basin, add some sugar, mix well, then slowly add the yeast water, knead it into clouds, and then add warm water (the weather here is relatively cold now, so I used warm water, if you usually can use cold water) and knead until the dough is polished. Light (face light, basin light, hand light), put the cover aside and wake up.

It was so cold that my face couldn't grow. Later, I put it in the microwave for 2 minutes on low heat. It was finally almost done, that is, when I opened my hands, it looked like a honeycomb.

Chop the meat, chop the ginger and garlic, add salt, chicken essence, oyster sauce, soy sauce, thirteen spices, and spicy fresh food, stir well, put aside to taste, and the time needed to prepare the mustard greens will be enough to taste it.

Let's start with a photo of fragrant mustard.

Pick clean mustard greens.

Chop it up, add a small amount of salt and mix well, just to cut off the water, so that it won't spread easily when wrapping.

Leave it for about 10 minutes and squeeze out excess water.

Stir well with the flavored meat and make it OK.

Put some soda (baking soda) on the plate, press it into fine with a rolling pin, and then knead it evenly with the dough. Be sure to knead it evenly, otherwise the surface of the steamed buns will turn yellow.

Roll the dough into long strips and beat into uniform sized doses.

Roll it into a round dough sheet with a thick middle and thin four sides, so that the steamed buns will not "show the bottom".

Enclosed.

Let's start with a finished product drawing.

Put on a steamer, heat in cold water for about 15 minutes, turn off the heat and simmer without opening the lid for about 4-5 minutes to prevent the steamed buns from venting.

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

The steamed buns just out of the pot.

It smells good.

Combination of meat and vegetables.