How to make fragrant mugwort steamed bun

The pressure we face every day is very great. If we don't treat ourselves well and just eat something casually, we will be very sorry for ourselves. Moreover, being casual about three meals a day can easily make the body suffer from diseases. The method of making fragrant mugwort steamed bun is simple, and it also has a certain stress-relieving effect.

1. Wash the mugwort leaves and put them into a food processor. Add 200g of water and blend.

2. Mix rice flour, glutinous rice flour, sugar and the beaten mugwort juice together, and slowly add water while mixing.

3. Knead the dough and set aside (don’t make it too thin, or it will collapse when steamed; if it is too dry, it will be hard, so add water slowly until it feels like dumpling skin)

4. (Because of limited conditions, I used fresh bamboo shoots. The authentic ones should be soaked dried bamboo shoots.) Cut the bamboo shoots into slices and blanch them in water.

5. Rinse and cut into small pieces

6. Chop the dried tofu (I used thick fried tofu because the conditions were limited)

7. Heat the pan with cold oil, add a handful of Sichuan peppercorns and fry until fragrant. If you don’t like Sichuan peppercorns, pick out the fried Sichuan peppercorns and only keep the oil for frying.

8. Add minced meat (the authentic one should be bacon, no need to add salt) and stir fry, add appropriate amount of salt

9. Stir-fry the minced meat until it is about 80% cooked, add appropriate amount of soy sauce, chicken essence, and sesame oil (if it is bacon filling, you don’t need to add soy sauce, according to your own taste)

10. Turn off the heat after the meat filling is cooked and add chopped green onions

11. Put the minced meat in a bowl and let it cool for later use

12. Wash the rapeseed leaves (cabbage leaves or lettuce leaves can be used, both of which are fragrant leaves) and dry them.

13. Divide the dough into small pieces of uniform size

14. Apply some cooking oil on your hands, then pinch the dough from the periphery, pinching it with your hand so that it is thick in the middle and thin at the edges.

15. Add appropriate amount of meat filling into the skin

16. Then pinch both sides of the leather

17. Slowly reshape it and use a small rapeseed leaf as a pad underneath

18. Do it one by one

19. Put the steamer in a boiling water pot and steam on medium heat for 30 minutes. Turn off the heat. Do not open the lid immediately. Let it cool naturally. (It is recommended to steam it the night before and steam it hot the next morning for the best taste.)

20. It’s steamed, please enjoy it slowly

Home-cooked meals are indispensable in life, and the taste of the fragrant mugwort steamed buns reminds people of the taste of home. This dish is also suitable for beginners.