Steamed bun with three vegetables
Today, I used leeks to make steamed stuffed buns. It saves time without making noodles. It's not enough to eat more thin skin and stuffing. The vegetarian three fresh vegetables have simple materials and delicious taste. They can best express the fresh taste of leeks. They are also very digestible. It is estimated that they will not grow meat.1. when filling leeks, the surface water must be drained first, and then when mixing the filling, the oil must be added to lock its own freshness, and finally mixed with other ingredients to form the filling.2. choose the saltless shrimp skin first, so that you won't be confused about how much salt you should put when you mix the stuffing. In addition, the saltless shrimp skin is healthier.
Step 1 . First, mix the flour, add hot water to the flour, mix it with chopsticks while adding it, and then knead it into dough when it is dry. During this period, add an appropriate amount of cold water according to the situation of the dough, and then put it aside and cover it to wake up for a while.
Step 2 . Add a little egg and stir it up, then put a little more oil in the frying pan than usual, fry the egg into shape, take it out and let it cool.
Step 3 . Dispose of the bad leaves of leeks, clean them, and put them aside. Drain the water first, and then cut them into small grains. The purpose of controlling the water of leeks is that when leeks are filling, they are easy to water out, and bad bags will also run away the flavor, so first remove the water from the surface of the leaves.
Step 4 . Use water twice to remove the dirt on the surface of saltless shrimp skin, and then drain the water.
Step 5 . The next step is to mix the filling. When mixing the filling of leeks, you must pay attention to that you can't put them all together and mix them directly, but because you put oil in the leeks first, lock the moisture of the leeks with oil, lock the freshness, and then put shrimp skin, egg pieces and other seasonings to mix evenly.
Step 6 . The dough also wakes up. The wakened dough is softer than when it was just kneaded, which is better to operate. It is divided into flour preparations of appropriate size, rolled into a disc shape, wrapped with an appropriate amount of leek stuffing, steamed in a pot under cold water, timed after steaming, and can be out of the pot for tasting in about 13 minutes.
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