How to make fresh meat and amaranth dumplings

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After preparing all this, let's start making fresh meat amaranth buns.

1.121 A bowl of warm water at about 35 degrees, dissolve the sugar and add yeast powder, then add eggs or milk to the yeast powder water. Mix baking powder into flour, and slowly add the prepared yeast water into the dough to start kneading.

2.212 Prepare the dough ingredients

3.1 Twenty minutes later.

4.2 Cover the kneaded dough with plastic wrap or cover the pot with a lid. A reminder: In summer, it only needs to be left for about 40 minutes, but in winter it may take longer. The criterion is that the dough can be used when it becomes twice its original volume. Of course, the amount of yeast used also depends on the season, about 5 grams in summer and about 8-10 grams in winter. In addition, when purchasing yeast, it is best to buy one with a newer production date and stronger activity. After using up the yeast, seal the mouth and store in the refrigerator.

5. Forty-five minutes later.

6. The inside is dense with small holes, indicating successful fermentation.

7. After the dough is kneaded, you can prepare the filling: In fact, Amaranth is grown either wild or in Beijing and all over the country. Fresh Amaranth must be picked carefully, as there may be small insects hidden on the back of the leaves. PS: There is purple Amaranth in Shanghai, the leaf flesh is thicker, there are not so many hairs, and it contains more elements that are beneficial to the liver and eyes. Boil a large pot of hot water and add some salt to the boiling water.

8. Green amaranth has a lot of hair and needs to be rinsed with plenty of water.

9. Prepare a large basin of cold water. After washing the vegetables, put them into the pot. After about fifteen to twenty seconds, take them out and put them into cold water. After five or six minutes, take them out and set aside. The vegetables after cold processing have bright colors, and the fillings of steamed buns look good. If it is a vegetable like rapeseed, you need to cook it for a little longer so that the elderly can chew it more easily and digest it.

10. Chop the filling into smaller pieces to make it easier for the elderly to digest, but it doesn’t matter for young people. Patients with thrombosis should avoid greasy food, and eat less or no pork. The beef tasted good too. Add water to the meat filling to increase the soup after steaming. After beating the water, add cooking oil to seal the moisture. PS: Adding more vegetables can also regulate the stomach and intestines and prevent constipation in the elderly.

11. Add seasonings. Amaranth likes garlic, so add more. Add MSG, sesame oil, salt, shallots, etc., mix well and set aside. It is best to add chopped green onion and soy sauce to the meat filling in advance and marinate it for about twenty minutes.

12. After the dough has risen, you can roll it into the dough and wrap it in any shape you want! hehe! Key step: Leave the dough on the chopping board for about ten minutes to allow it to rise spontaneously, so that the steamed bun skin will be very soft. As for how to make this bun, our website has too many detailed introductions, so I won’t explain it here.

13. Put the pot in cold water and add as much water as possible to prevent the pot from drying out. Turn the induction cooker to the hot pot setting, turn to medium heat after the water boils, and use the same for gas. Put the grown-up buns into the steamer. Eight to twelve minutes after the water boils, the soft and juicy buns will be ready to take out of the pot! Hahaha!

After reading the detailed method of making fresh meat and amaranth buns, do you have a clear idea of ​​it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.