Autumn leaf bag(qiu ye bao )

Autumn leaf bag

Introduction:

"This year, I specially told my aunt in my hometown to leave some corn husks for me when I collect corn. My aunt did the business of picking out the good ones and wide ones for me, cutting them one by one, drying them in the sun, tying them in bundles, and filling them with a big bag. Ha ha, it's nice to have relatives in the countryside! After steaming steamed bread and steamed buns, we don't need the cloth. It's not only environmentally friendly, but also has a faint smell of corn. It's really wonderful! "

Production steps:

Step 1: add minced green onion, minced ginger, Zanthoxylum noodles, pepper noodles and soy sauce into the minced meat. Add water in several times and stir well.

Step 2: wash, chop and chop the cabbage.

Step 3: before packing, put the cabbage into the meat, add salt and stir well.

Step 4: the yeast is boiled with warm water, and the flour is mixed into a smooth dough. Cover it with a cloth and put it in a warm place to wake up. When the dough expands to about twice the size, take out the exhaust gas and knead it evenly, then pull it into a uniform size.

Step 5: flatten the preparation and roll it into skin with a rolling pin.

Step 6: Pack Duoduo's stuffing, hold the dough with your left hand, and squeeze the right dough into 2cm with your right hand.

Step 7: fold it at the bottom.

Step 8: fold it.

Step 9: knead the pattern on both sides in turn until the end.

Step 10: pinch a tip at the seal. It becomes a leaf-shaped green body with big tail and sharp head. The green body is put in a warm place and is sent out again for about half an hour. Bring to a boil over high heat, change to medium heat and steam for 20 minutes.

Step 11: turn off the heat, hold for another 2 minutes, and then slowly lift the lid.

Materials required:

Flour: 500g

Pork stuffing: 250g

Cabbage: half a tree

Yeast: 5g

Scallion: right amount

Salt: right amount

Soy sauce: right amount

Ginger: right amount

Pepper powder: right amount

Pepper noodles: right amount

Note: after kneading, the right hand can be gently pushed forward to make the dough wrinkle naturally. When kneading, pay attention to even.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qiu Ye Bao