How to make schisandra buns

Schizonepeta is a wild vegetable. In spring, many people like to go to the wild to dig some shepherd's purse. It is not only delicious, but also very good for conditioning the body. You can use shepherd's purse to make dumplings, which are very soft and tender and taste very fresh. You can prepare shepherd's purse and pork to make dumplings, and you can also prepare an appropriate amount of leeks. Let’s learn how to make dumplings with shepherd’s purse.

How to make schisandra buns

Ingredients : 750g shepherd's purse, 300g pork, 700g flour

Auxiliary ingredients: 200g leek, appropriate amount of onion, appropriate amount of ginger, appropriate amount of thirteen spices, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of oyster sauce, 1.5g alkaline noodles, appropriate amount of cold water, appropriate amount of yeast. Step 1. Cut off the roots of the collected shepherd's purse with scissors. Remove rotten leaves. 2. Wash it clean with water and then blanch it with boiling water. Soak in cold water for a day and a night. Change the water halfway (the shepherd's purse must be blanched and soaked, do not eat it right away as it is poisonous) 3. Squeeze out the water from the soaked shepherd's purse, if you can't eat it, put it in a plastic bag and freeze it in the refrigerator. Take it out in advance when you want to eat it, it will be the same as fresh ones. 4. Prepare shepherd's purse and leek. 5. Chop the meat into puree, and add ginger and green onion directly into the meat and chop. 6. Add thirteen spices, sesame oil, peanut oil, salt, soy sauce and oyster sauce into the chopped meat and stir clockwise. Add the chopped shepherd's purse and stir clockwise for later use. 7. Break the yeast (the dough that is not used in normal times but is fermented) into small pieces. 8. Dissolve the packet in cold water. 9. Add flour into the soaked dough water. Knead into smooth dough. 10. I made the dough the night before and used it to make buns the next day. Isn’t it great! Now start to dissolve the alkaline noodles with cold water, and use your hands to kick the alkaline water into the noodles until the dough is no longer sticky. This is the key to reducing the alkaline content of the dough. If the alkaline content is too high, it will taste fishy, ​​and if the alkaline content is too low, it will taste sour (my trick is to pick up a small piece of dough and lick it with your tongue. If the dough has a sweet aftertaste, it's fine).

Tips

1. Young people nowadays don’t know how to use yeast to make dough. There are many reasons for this. It is difficult to control the use of alkaline flour when using yeast to make dough. It is easier to use baking powder to make the dough. However, some people don’t know that the steamed buns and dumplings fermented with yeast also have a unique flavor and a fragrant smell! 2. Letting the buns rest during the cooking process is absolutely necessary, as it is the key to making the buns steamed properly. Also, don't rush to remove the steamed buns from the pan. Let them simmer for a while before removing them from the pan to prevent the buns from shrinking.