Exclusive Jade Steamed Buns

Take an appropriate amount of flour, add yeast and sugar, and mix with warm water to form a dough of medium softness and firmness, then let it ferment until it doubles in size.

Wash the alfalfa and drain off the water for later use.

Chop the alfalfa and set it aside.

Directly put the chopped alfalfa into the leavened dough, and add an appropriate amount of alkaline powder and knead evenly.

Kneaded dough is proofed for a second time for ten minutes.

Roll the dough into strips and cut them into pieces of the same size.

Knead into the shape of a steamed bun and place it in the steamer basket.

Put cold water in the pot, and steam for twenty-five minutes after it starts to boil.

After the time is up, don't rush to open the lid. Turn off the heat and let it steam for two to three minutes.

Go eat some steamed buns and air it out.

Paired with red oil garlic sauce, it's simply too delicious.

Finished product image.