Vegetable rolls(cai juan zi )

Vegetable rolls

Introduction:

"I like pasta very much, but I've never used yeast in this area. I used to use old noodles, but I didn't use yeast. After consulting Mr. Dan, I began to use yeast to make noodles. After finishing, I found that the time of yeast making noodles is faster than that of using old noodles, and the steamed bread is noisy and soft, so I don't think it tastes as good as old noodles. "

Production steps:

Step 1: bring the yeast to a boil with warm water, pour in the flour, then add water and flour

Step 2: knead the dough and let it stand in a warm place for 2 hours

Step 3: This is a good face, not as sour as the old one

Step 4: mix with sodium bicarbonate solution, add a little dry flour and knead into smooth dough. Put aside and stir again

Step 5: wash and chop cabbage, put a little salt to remove water

Step 6: squeeze the cabbage to dry and set aside

Step 7: smooth the dough again and roll it into dough with rolling pin

Step 8: apply another layer of vegetable oil

Step 9: spread the cabbage evenly

Step 10: roll up from one end

Step 11: roll long strips

Step 12: cut into small pieces with a knife

Step 13: put water in the pan and place the rolls in the interval

Step 14: cover and bring to a boil over high heat. Turn to low heat and steam for 20 minutes

Materials required:

Flour: 500g

Cabbage: 200g

Oil: right amount

Salt: right amount

Yeast: 5g

Soda: moderate

Flour alkali: appropriate amount

Note: 1 cabbage to squeeze out water and then use, otherwise steamed out of the paper is not good-looking, also affect the taste. 2 paper into the pot to open 3 times, turn off the fire after braising for two or three minutes, and then out of the pot, in order to prevent the paper collapse after cold

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Cai Juan Zi