As the saying goes: cold in three nine, hot in the middle. Even if you sit at home, everyone will sweat, you can imagine, what is it like to walk on the street like a charcoal fire? It is recommended that in the hot three-volt day, try to exercise less, do not eat too much cold drinks, and eat more seasonal fruits and vegetables to supplement the water and nutrients lost in the body. As the saying goes: spring eats buds, summer eats melons. “Futian eats more melons, don’t go to catch them.” What melon to eat? Bitter melon, cucumber, loofah, pumpkin, melon, watermelon, cantaloupe, winter melon… All right! Today I will share with you that my mother uses this melon bun, which is tender, nutritious and delicious, let’s see how it is made.
Why did the ancestors leave the old tradition of “eating melons in summer”? This is because summer rain is heavy and the temperature is high, which is the peak season for the growth of melon food, and now is the season when a large number of melons are on the market, which is the so-called “not eating from time to time”. Melons are rich in water, protein, a variety of vitamins and other nutrients, full of treasures. Eating more melons in summer can well supplement the nutrients and water lost in the body due to sweating. Sanfutian, leeks, cabbage stand aside, buns use this dish, tender and nutritious, full of treasure, it’s a pity not to know how to eat!
Buns are delicious, filling is the key, especially with melons as fillings, the difficulty will be greater, if the filling is improper, it is easy to out of the water, resulting in nutrient loss, the taste is not delicious, naturally it is not delicious. If you add salt to marinate the filling in advance, and then squeeze out the water, the taste of such a filling will also be greatly reduced, so how to make the best taste without water? Below I will share the specific method of mother’s stuffing with you, I hope you like it.
【Ingredients】: 1 tender cucumber, 3 pounds of pork, 4 pounds of flour, 5 grams of yeast powder, 5 grams of sugar, a tablespoon of noodle sauce, 5 grams of Sichuan peppercorn powder.
【Specific production steps】1: Add 2:1 warm water to the flour, pour yeast powder, sugar, and form a smooth dough with moderate soft and hard, ferment at room temperature for 1 hour, the dough will be ready, the good dough honeycomb is dense, and the wheat aroma is full.
2: Washed green pumpkin (what do the families call this melon?) Comments are welcome) No need to peel, divide into small pieces, cut the head in half, remove the inner seeds and cut into cubes, put in a pot for later.
3: Wash the pork, cut it into cubes, pour in an appropriate amount of peanut oil, chopped green onion, if you like ginger, you can add some minced ginger, oyster sauce, small sesame oil, salt, cooking wine, Sichuan peppercorn powder, noodle sauce and stir well.
4: The key to delicious meat filling is to let the pork sit for 20 minutes, so that the pork can fully absorb the taste of the seasoning, eat fat but not greasy, fresh and tender.
5: When the minced meat is ready, pour in the cut cucumber pieces, remember not to stir to prevent water from coming out.
6: Put the finished noodles on the board, exhaust the air, knead well, rub into long strips, divide into evenly sized agents, roll out into bun skin, roll out the bun skin, and start stirring the bun filling evenly.
7: Put the stuffing on the skin of the bun and wrap it into wheat ear buns, which is a classic old way for my mother.
8: Wrap the buns, put them neatly in the steamer, leaving a gap in the middle to prevent the expansion from becoming larger and sticking to each other. Cover the pot, hot days do not need to wake up twice, boil over high heat, 20 minutes, delicious cucumber buns are cooked, break open one to see, tender and juicy, cucumber heat green and tender, look at drooling, just picked cucumber buns, the taste is delicious! It’s better than leeks and cabbage-stuffed buns, and even eating 3 is not satisfying, it’s too fragrant! Sanfutian, leeks, cabbage stand aside, wrap buns with this dish, tender and nutritious, full of treasure, it’s a pity not to know how to eat!
Tips: 1: Green pumpkin bun filling is delicious, favorite 2 kinds of seasonings, the first is peppercorn powder, the second is noodle sauce, every time my mother makes green pumpkin buns, always emphasize that these two seasonings must not forget to put, and put more than usual. Pork should be seasoned for 20 minutes in advance, even if it is a large fat meat, it is not greasy to eat! It is best to use pork belly for pork, and cucumbers also like large oil and water.
2: The key to the delicious green pumpkin bun is to mix the filling without water, remember not to mix the filling too early, if the water comes out, nutrition and taste will be lost, must be in the bun skin ready, in the beginning of the wrapped buns, when packing, the speed to use 100 meters of sprint speed is the best, do so, green pumpkin even if out of the water, but also fuse good pork together, wrapped into the bun skin, original, the best delicious.
