Steamed bun with hot noodles and spinach(tang mian bo cai zheng bao )

Steamed bun with hot noodles and spinach

Introduction:

"It's easy to make steamed stuffed buns with hot noodles! At least you don't have to worry about whether you're going to get your hair, when you're going to get it, how well you're going to get it, and so on. Hot noodles, as long as there is stuffing, you can do it if you want, and eat as much as you can. Thin skin, lots of stuffing, delicious without fear of fat. Today is a steamed bag with spinach and eggs. "

Production steps:

Step 1: prepare food

Step 2: pour the flour into a bowl, slowly add boiling water, and stir with chopsticks to form flocs

Step 3: knead into a smooth dough, cover with plastic film and let stand for half an hour

Step 4: knock the eggs into a bowl and stir them up, then pour them into the oil pan and fry them until they are cooked, then Shovel them into pieces and serve them out

Step 5: wash spinach, blanch with boiling water, over cool water, squeeze out some water, chop. Put into a large bowl

Step 6: wash the vermicelli and mushrooms, blanch them with boiling water, chop them and put them into a big bowl. Put the shrimps into a big bowl

Step 7: add the eggs, salt, oil, sesame oil and chicken essence.

Step 8: stir to form a filling

Step 9: knead the dough into long strips and cut it into potions

Step 10: roll the dough into a circle

Step 11: put the sunken material on the dough and wrap it into buns

Step 12: put wet gauze on the steaming tray and steamed stuffed buns. Bring the water to a boil and steam for 10 minutes

Step 13: take it out in 2 minutes

Materials required:

Flour: 200g

Spinach: 200g

Eggs: 2

Fans: 50g

Shrimp: 10g

Mushroom: 2

Oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: because spinach and eggs are cooked, so steaming time can be less.

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Tang Mian Bo Cai Zheng Bao