How to make steamed buns stuffed with wild vegetables

This is a delicious dish that can be served to guests. The steamed buns stuffed with wild vegetables are very nutritious and have the effects of strengthening the spleen and stomach, clearing away heat and detoxifying, and can help the body eliminate toxins. There are not many restrictions when making steamed buns stuffed with wild vegetables. If you can put them in the refrigerator for a few hours and then take them out, the taste will be better. It is recommended that you make this dish in the summer, which can help reduce summer heat.

1. To make the dough, mix household flour, yeast powder and pure milk. After the dough is kneaded, let it ferment at room temperature for 2 hours.

2. While the dough is rising, blanch the wild vegetables for four to five minutes, then drain and chop them in cold water for later use. Meanwhile, wash and chop the chives.

3. Take out the pork belly that has been stewed in advance and cut it into cubes for later use. Put a proper amount of oil in the pot, mix the chopped leeks, chopped wild vegetables and diced meat, add salt and oyster sauce, mix well, and the wild vegetable filling is ready.

4. Divide the fermented dough into several pieces, roll it into dough wrappers (thin on the edges and thick inside), wrap the buns and steam them for 15 minutes.

We have no way of knowing where the food in the restaurant comes from, and the hygiene may not be guaranteed. The method of making steamed buns stuffed with wild vegetables is simple, and you can ensure hygiene by making them yourself.