Vegetable bag with mushrooms(xiang gu qing cai su bao )

Vegetable bag with mushrooms

Introduction:

Production steps:

Step 1: prepare 500 grams of flour and add a small amount of sugar. Turn the dried yeast in warm water and let it stand for 5 minutes. Then pour it into the flour and add some warm water and flour.

Step 2: mix smooth dough, cover with plastic wrap and ferment in a warm place for one hour.

Step 3: use the time of fermented dough to prepare the filling. Scramble the eggs, let them cool and chop them.

Step 4: wash the cabbage, blanch it, squeeze out the water and chop it.

Step 5: soak dried mushrooms, blanch and dice.

Step 6: soften the sweet potato noodles, bring to a boil, remove and cool them, then cut them into small pieces.

Step 7: cut the scallion and ginger separately.

Step 8: the dough expands to twice the original size, and there are a lot of honeycomb tissue and a large number of small bubbles in it. The fermentation is completed.

Step 9: continue to knead the dough by hand, exhaust the air inside and knead it to the size of the original dough. (cover the dough with a wet cloth again to allow it to expand again).

Step 10: mix seasoning for the stuffing before packing, so as to avoid water out of the stuffing. Mix all kinds of side dishes, add salt, shisan Xiang, Zanthoxylum powder and oil which are suitable for taste, and mix well to form a filling.

Step 11: knead the dough into long strips, make it into potion, and roll it into a round skin.

Step 12: pack in the filling.

Step 13: with the thumb and index finger of the right hand, hold the edge of the dough and fold it until it is closed and closed, and the fold is upward.

Step 14: set aside the steamed buns for 10-15 minutes, which is called wake up noodles, and then steam them. Wet the gauze and lay it on the steaming grate, then put it in the pot with cold water (in fact, it can also be put in the pot after boiling with water, which has little effect) to make the steamed buns heated evenly, so as to make up for the lack of dough fermentation. After boiling with water, steam it over medium heat for 8-10 minutes.

Step 15: don't rush to open the lid after steaming, so as to avoid the phenomenon of skin retraction and wrinkle. After steaming, let it stand for 5 minutes, and then open the lid of the pot, you can see the white, plump and attractive package of vegetables!

Materials required:

Flour: 500g

Sugar: 5g

Dry yeast: 5g

Warm water: 90g

Chinese cabbage: 500g

Lentinus edodes: right amount

Eggs: 4

Shredded vermicelli: appropriate amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: right amount

Thirteen spices: appropriate amount

Peanut oil: right amount

Pepper powder: right amount

Note: 1. Steamed steamed bun with green vegetable stuffing should not exceed 15 minutes, which will greatly affect the taste. 2. After the gauze is soaked, it is spread on the cage drawer to prevent the adhesions between the steamed buns and the gauze. 3. When putting the steamed buns into the cage cloth, we should pay attention to the spacing, because the steamed buns will expand again to avoid mutual adhesion. 4. If there are many bags, the first one will wake up there, which can save the steps of waking up for another 10-15 minutes. 5. When blanching green vegetables, add a few drops of oil and salt to the water, so that the nutrition and color of the vegetables will not be lost, and pay attention not to blanch the vegetables for too long. 6. To master the degree of dough fermentation, the bigger the honeycomb pores are, the older the fermentation is. Be careful not to overdo it.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Xiang Gu Qing Cai Su Bao