Homemade old Ganma vermicelli bag (pure natural color)(zi chuang lao gan ma fen si cai bao chun tian ran tian jia se )

Homemade old Ganma vermicelli bag (pure natural color)

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: wash a few pieces of purple cabbage, tear them into small pieces, put them in the blender, add half a bowl of water and beat them into juice.

Step 3: mix with wheat flour and knead until smooth. Cover for 30 minutes. The ratio is 1:2

Step 4: make stuffing while waking up.

Step 5: beat the eggs, add salt and 1 teaspoon warm water.

Step 6: then spread the scrambled eggs and put them on a plate to cool.

Step 7: soak the vermicelli in warm water and then subcool it.

Step 8: cut the baby cabbage into small pieces.

Step 9: cut the vermicelli into powder after drying.

Step 10: put the baby cabbage in the basin and marinate it with salt.

Step 11: when you wake up, roll it into a thin skin of about 0.5cm.

Step 12: button out the circle with the round cover.

Step 13: sprinkle some dry flour between the dough to prevent adhesion. (I forgot to sprinkle)

Step 14: dry the baby cabbage and put it with the vermicelli and the cold scrambled eggs.

Step 15: add 2 spoonfuls of Laoganma (according to personal preference), and add appropriate amount of dumpling seasoning powder.

Step 16: stir evenly in one direction and loosen with chopsticks from bottom to top.

Step 17: take a dough and put a spoonful of stuffing.

Step 18: make a bun and put it on the chopping board sprinkled with dry flour.

Step 19: then wake up for another 20 minutes, put it in the steamer, steam it for about 18 minutes, and simmer for 3 minutes.

Materials required:

Wheat flour: moderate

Purple kale: right amount

Water: moderate

Eggs: 2

Baby food: right amount

Fans: right amount

Laoganma Douchi sauce: right amount

Salt: right amount

Dumpling seasoning powder: right amount

Note: PS: 1. When mixing noodles, first use hot water and 1 / 3 flour, and then add cold water and water. This kind of dough is delicious, and so is dumpling skin. 2. The stuffing should be cooled before packing. When the seasoning skin is ready, it will not come out of water. 3. Baby vegetables should be dried. 4. It's very good to join the old Ganma. 5. When steaming, sprinkle some dry flour in the steamer to prevent sticking. Or oil. 6. I don't know how to make dough. No matter it's dumpling skin or steamed bun skin, I can only roll the heel bag three times. This kind of work is done over time. It can't be done in one or two days. For me, I can only use this kind of method.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: spicy

Chinese PinYin : Zi Chuang Lao Gan Ma Fen Si Cai Bao Chun Tian Ran Tian Jia Se