Corn flour vegetable ball(yu mi mian cai tuan zi )

Corn flour vegetable ball

Introduction:

"I like corn flour vegetable dumpling. It's one of the few coarse grains I like when I was a child. Especially when corn flour and sauerkraut are used together, the rough taste and crispy sauerkraut will last me any time. Now that we don't pickle pickled vegetables at home, and there's a strange smell in the market, we have to eat dumplings with other fillings. Today we make leek eggs. "

Production steps:

Step 1: make a face the night before. A bowl of corn flour and a bowl of white flour use flour fertilizer as big as an orange. (if you don't have flour fertilizer, you can put two spoonfuls of Angel yeast, warm water and boil, knead well) cover it and put it in the kitchen. First, mix the corn flour with boiling water, cool it in the air, and then add the flour fertilizer the size of white flour and orange. (if you don't have flour fat, put two spoonfuls of Angel yeast into the flour with warm water.) cover it and it will be ready in one night. The next morning, add a little baking soda and mix well. Rub it for a while.

Step 2: pull it to the size of an orange.

Step 3: roll the dough into a thick one in the middle and a thin one around. The thickness is similar to that of baozi.

Step 4: today's stuffing is packed with leek and egg stuffing. Beat the eggs and stir well. Add oil and fry them. Dice leeks and mix with eggs. Add salt, soy sauce, Zanthoxylum flour, proper amount of oil and stuffing. Then open the bag and spread the stuffing over the whole dough.

Step 5: slowly turn your hands back.

Step 6: when you get together, pinch the dough together. When you are reunited, put the dough upside down.

Step 7: after boiling, put it on the wet drawer cloth and steam over high heat for 20 minutes.

Step 8: look, thin skin and big stuffing. Leek has a special flavor, corn flour has a rough feeling, complement each other.

Materials required:

Corn flour: 200g

White flour: 200g

Leeks: moderate

Eggs: right amount

Salt: right amount

Soy sauce: right amount

Chinese prickly ash noodles: right amount

Baking soda: moderate

Angel yeast: 2 teaspoons

Note: corn flour must be mixed with white flour in order to be sticky and wrapped.

Production difficulty: unknown

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Mi Mian Cai Tuan Zi