Health benefits

Eggs: protect eyes and improve eyesight
Rapeseed: dissipate blood stasis and reduce swelling
Spinach: stop bleeding

Ingredients

Ordinary flour ( about 1.5 pounds )	Eggs ( 4 )
Rape ( about 250 )	Spinach ( about 200 Grams )
Chives ( about 150 grams )	Fungus ( 1 handful )
Onion, ginger, ( A little of each )	Salt ( appropriate amount )
Sichuan peppercorns ( appropriate amount )	Soybean oil ( appropriate amount )

How to make seasonal vegetable buns

1.First make the dough and let it ferment naturally, then prepare the bun filling.The process of making and raising the dough refers to the process of handmade large steamed buns in my recipe.

Illustration of how to make seasonal vegetable buns 2

2. Blanch the washed rapeseed and spinach in boiling water (I always bring spinach) Roots are edible), then take them out and let them cool for later use.

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3. Blanch the fungus soaked in advance in boiling water, take it out and let it cool for later use..

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4. Boil the oil in a pan.When the oil is hot, pour in the beaten egg liquid and stir-fry., use a spatula to break into small pieces while frying, fry until golden brown, set aside to cool.Then put oil in the pot and bring to a boil, then turn off the heat.Let the oil in the pot cool naturally.

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5. Squeeze out the water from the blanched rape, spinach, and fungus.Cut each into dices and put them into a clean basin without oil and water.Then pour the chopped onion and ginger into the basin, then add salt, peppercorns, and cooled oil.

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6.Use two pairs of chopsticks to stir the vegetables and seasonings in the basin up and down evenly.Set aside.

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7. Cut the washed and water-controlled leeks into small pieces and set aside.

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8.Pour in the scrambled eggs and chopped leeks separately and mix well vegetable pot.spare.

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9. During the process of preparing the bun filling, the dough has fermented.Divide into small portions according to the size you like and make bun wrappers.

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10. Stir all the vegetable fillings in the basin up and down until evenly mixed.

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11.Add an appropriate amount of water to the pot and cover it with a cage cloth.Place the wrapped buns into the steamer.Steam for 20 minutes after the pot is boiled.

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12.Dumpling fillings made with the same ingredients and the same method.

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13. Seasonal vegetable dumplings are more delicious, with thin skin and more fillings.

Tips

In order, soak the fungus in advance and let the dough ferment.Wash the leeks and control the water.Wash the rapeseed, blanch the spinach, and the fungus.Scramble the eggs, boil the oil, and knead the dough.Make the filling again.Although it is easy to do, the order must be arranged well.Otherwise, you will be in a hurry, because the blanched stuff needs to be left to cool down, and the resulting stuffing will taste good and have a nice color.

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