Chinese herbal medicine Dachao Cai is a highly nutritious wild vegetable. Dachao Cai can not only be used to make a variety of delicious dishes, but also has the effect of promoting diuresis and relieving cough. Now let's learn how to make Dachao Cai meat buns!
Image of Dachao Cai
【Name】
Dachao Cai Meat Buns
【Ingredients】
Flour, Dachao Cai, salt, chicken powder, soy sauce, sweet bean sauce, yeast, chives, pork belly, vegetable oil, all in appropriate amounts.
【Instructions】
1. Cut the pork belly into small cubes, add sweet bean sauce, white pepper powder, ginger, salt, chicken powder, and oil, mix well, marinate for 1-2 hours. Dissolve the yeast in water, add flour, stir with chopsticks until lumpy, then knead into dough.
2. Pick the tender leaves of Dachao Cai, remove the old stems, soak them in water, clean them, boil water in a pot, blanch the Dachao Cai, remove and immediately cool in cold water, squeeze out the water, and cut into large pieces.
3. Pour the marinated pork into the dough, mix well, wrap it into buns, bring a pot of cold water to a boil, put the buns in, cover the pot, steam for 20 minutes, turn off the heat, let it sit for 5 minutes, then uncover the lid.
【Morphological Characteristics of Dachao Cai】
Dachao Cai is a perennial or biennial herbaceous plant, 25-50cm tall. It is covered with sparse yellow short hairs. The even-pinnate compound leaves have tendrils at the apex of the leaf axis; the stipules are lanceolate, with 1-3 lanceolate teeth on one side, and entire on the other side.
There are 4-8 pairs of leaflets, with elongated or inverted lanceolate shape, 8-18mm long, 4-8mm wide, truncate at the apex, concave, with pointed tips, and wedge-shaped at the base. Both sides are sparsely covered with yellow soft hairs.
The inflorescence is racemose, axillary; 1-2 flowers, with short pedicels and yellow glandular hairs; corolla deep purple or pink; calyx cup-shaped, with 5 lanceolate teeth, gradually pointed, and white sparse short hairs.
The standard petal is inverted ovate, with claws on the wing petals and keel petals; 10 stamens, diadelphous; ovary sessile, stigma capitate, with pale yellow beards on the dorsal side of the stigma.
The pod is linear, flattened, 2.5-4.5cm long, nearly hairless, and turns brown when mature. The seeds are spherical and brown. The flowering period is from March to April, and the fruiting period is from May to June.
