Leek, egg and vermicelli.(jiu cai ji dan fen tiao bao )

Leek, egg and vermicelli.

Introduction:

"This kind of steamed stuffed bun is quick and easy to make. It tastes delicious. The collocation of leek, egg, vermicelli and Auricularia auricula is familiar to everyone. Leek is rich in vitamin A, BL2, C, calcium, iron and phosphorus. It also contains more cellulose. It has the functions of activating blood circulation, warming kidney and strengthening yang, tonifying middle and defecation. Auricularia auricula contains vitamin K, and iron is also very rich. Eating Auricularia auricula often can nourish the blood and keep the face, which makes people tired It can also prevent and treat iron deficiency anemia

Production steps:

Step 1: stir in the flour and set aside for 5 minutes

Step 2: stir into flocs with chopsticks

Step 3: knead into dough

Step 4: warm your hair until it is honeycomb

Step 5: wash the leeks, drain the water and cut into fine powder

Step 6: soak Auricularia auricula, remove pedicel, wash and chop

Step 7: add a little cooking wine to the egg, stir fry until done, cool and chop

Step 8: blanch the vermicelli and cut it into pieces

Step 9: heat the oil in the pan, fry the pepper slightly, and then remove

Step 10: smash the Chinese prickly ash with garlic mortar

Step 11: put all the prepared materials into a small pot, add pepper powder, salt, chicken essence and peanut oil

Step 12: stir well with chopsticks

Step 13: knead the dough well

Step 14: cut into flour with the same size

Step 15: then press flat

Step 16: roll the dough into a thin one around and thick one in the middle

Step 17: put the right amount of stuffing into the rolled skin

Step 18: continue to make the bun for 10 minutes

Step 19: put the steamed stuffed buns into the steamer and steam them in cold water for about 20 minutes

Materials required:

Flour: 1000g

Leek: 500g

Eggs: 4

Vermicelli: 110g

Agaric: 30g

Zanthoxylum bungeanum: right amount

Yeast powder: right amount

Salt: right amount

Chicken essence: chicken essence

Peanut oil: right amount

Note: steamed dumplings with leek stuffing should not be packed too much at a time, because only the fresh leek stuffing out of the pot is delicious. If it is heated repeatedly, it will lose the taste. In addition, steamed dumplings with leek stuffing should not be steamed for a long time. As long as the skin is ripe, start the pot quickly, and the steamed dumplings will not taste good after a long time

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Jiu Cai Ji Dan Fen Tiao Bao