Steamed dumplings with hot noodles(tang mian zheng jiao )

Steamed dumplings with hot noodles

Introduction:

"Noodle soup is to mix noodles with boiling water, stir while adding water, knead until it is slightly cool, and then make all kinds of food. Today, when making steamed dumplings with spinach stuffing, spinach is the most popular vegetable. The content of iron in the body's hematopoietic material is also higher than other vegetables. It has a special therapeutic effect on gastrointestinal disorders, constipation, gout, skin diseases, various neurological diseases and anemia. "

Production steps:

Step 1: prepare the ingredients.

Step 2: add oil to the pan and scramble the eggs.

Step 3: another pot put fried pepper, take out pepper, pepper oil reserve.

Step 4: soften the vermicelli and chop them.

Step 5: cut agaric.

Step 6: blanch spinach, squeeze out water and set aside.

Step 7: Chop spinach.

Step 8: put all the ingredients in the pot, add pepper oil, salt, pepper, sesame oil and mix well.

Step 9: use 90 degree water to scald common flour. Pour the dough and flour into flocs.

Step 10: divide the hot noodles into several small dosage forms, roll them into skin with rolling pin, and pack the stuffing in.

Step 11: add water to the steamer, add the steamed dumplings and steam for 20 minutes.

Materials required:

Spinach: 250g

Flour: 500g

Auricularia auricula: 6

Fans: 50g

Eggs: 2

Zanthoxylum oil: right amount

Salt: right amount

White pepper: moderate

Sesame oil: appropriate amount

Note: steamed dumplings are recommended to be eaten while hot. They will harden when cold. Heat them here. You can use waking time to make stuffing

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tang Mian Zheng Jiao