Crystal vegetable bag(shui jing shu cai bao )

Crystal vegetable bag

Introduction:

Production steps:

Step 1: mix the Chengfen and corn starch evenly, take two-thirds of them, slowly pour boiling water into the mixture, stir them into snowflakes with chopsticks, and knead them into smooth dough after cooling. Add the remaining one-third of the flour to the spinach juice and knead into smooth dough. Cover the dough with plastic wrap and wake up for 15 minutes.

Step 2: Chop corn, carrot and spinach, add salt and chicken essence, mix well.

Step 3: knead the dough well, roll the green dough into a rectangle, wrap it outside the white dough, and knead well. Cut the dough into ingredients, roll it into a round skin, roll the edge thin, and put a proper amount of stuffing in the bun skin

Step 4: fold up the skin of steamed stuffed bun with your hands, and then use chopsticks to clamp it in a circle

Step 5: the bun is in the shape of a Chinese cabbage.

Step 6: lay out the leaves on the drawer

Step 7: steam over high heat for 8-10 minutes, depending on the size of the bun.

Materials required:

Chengfen: 300g

Corn starch: 100g

Sweet corn: moderate

Carrot: right amount

Spinach: moderate

Spinach juice: right amount

Boiled water: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Clear noodles are easy to dry, so make sure to cover the dough with fresh-keeping film when making. It's also best to roll out the bun skin one by one. 2. Steam with high heat, slow steam skin will stick, steam too long skin will rot. 3. I think vegetable stuffing is suitable for light, only put salt and chicken essence seasoning, you can also put other condiments you like. The color of spinach juice and noodles turns old green after steaming. It doesn't look beautiful enough, but it's healthier than using pigment to color. You can teach me how to keep the color of spinach noodles unchanged.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shui Jing Shu Cai Bao